This pie is so delicious and versatile. It is slightly sweet and savory! It is a great pie for Thanksgiving Holidays.
3 cloves garlic
2 Tbsp. Olive oil
2 Tbsp. ghee
¼ tsp salt -Sea or Himalayan salt
1 tsp. pumpkin pie spice
Dash of nutmeg
Dash red cayenne pepper
1 pkg. approx 20 oz to 2 lbs butternut squash – cut (approx 2 squash)
Directions for Pie Filling:
Add all ingredients into roasting pan, except for egg whites and honey.
Roast for 30 minutes at 375.
While squash is roasting, begin to make the Brazil Nut crust.
Directions for Pie Crust Ingredients:
3 Tbsp ghee melted
1 1/2 cups Brazil Nuts ***
Pie dish 9 inch
Dash of salt
Place all ingredients in food processor to make fine crumble. Line bottom of pie dish with Brazil Nut crumble and bake for 20 minutes at 375. Chill for 10 minutes in refrigerator before adding Pie Filling.
Assemble Pie Filling:
In food processor, puree roasted squash with:
2 Tbsp. raw honey
1 tsp maple syrup
Place in refrigerator. Chill for 15 minutes.
While filling is chilling 🙂
Beat 3 egg whites until stiff peaks form.
Fold into chilled butternut squash filling.
Make the crumbled topping while the nut crust is baking and the squash is chilling.
Topping Ingredients (Walnut and Hemp Seed Crumble):
1 cup walnuts*
1 cup hemp seeds**
3 Tbsp. ghee melted
1 Tbsp. Pure organic coconut sugar
1 Tbsp. coconut flour
Mix all ingredients for crumbled in a food processor.
Add Butternut Squash filling to nut crust. Add the crumbled nut topping. Bake in oven for 30 minutes.
Did you know hemp seeds** help with stress relief and are loaded with magnesium? It’s also the highest source of plant based protein with roughly 13 grams of protein in just 3 Tbsp. Learn more