Vegan frozen butternut squash pie

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Pumpkin season is here, so of course we couldn’t miss making a delicious frozen pie! I know, I said vegan pumpkin pie, but they are related anyways…

Most canned pumpkins are actually butternut squash, but they label it as pumpkin. Why? I have no idea.

What I do know is that squash has more flavour and tasted better than regular pumpkin.

Make sure to save the seeds and make pepitas with them, and use the peel to make a stock (search or have a scroll).

Difficulty: Intermediate Prep Time 30 min Cook Time 29 min Rest Time 8 hour Total Time 8 hrs 59 mins Servings: 15 Best Season: Fall


Save this recipe for whenever pumpkin season is here, it's so good really!


Vegan condensed milk

The crust

The pumpkin mix


Off On

  1. Peel your squash, cut it into pieces and bake it on 180C/350F for about 40 minutes, until soft.

  2. Start heating a pot up and pour your can of coconut milk in to it. Add the brown sugar and a pinch of salt. It's essential to stir well continuously and bring to boil.

    Once boiling add the corn starch dissolved in 1/4 cup of water and boil for 2 minutes.

    Let cool down in the fridge for about 15 minutes and serve with some nice pancakes e.g.

  3. Next, roast the sunflower seeds until brown on low heat, transfer to a food processor and pulse until chunky but now powdered.

    Add in pitted dates, hemp seeds, coconut oil, salt and pulse finely.

  4. Transfer the seeds to a baking tray and pat them down.

  5. To the same food processor you used for the curst add the pumpkin along with the vegan condensed milk, followed by the spices:

    • 1/4 tsp nutmeg

    • 1 tsp cinnamon

    • 1/2 tsp ground ginger

    • 1/8 tsp ground cloves

    • 1/2 tsp salt

    Process it until smooth.

  6. Pour the pumpkin mix over onto the curst and freeze until hard, for about 8 hours.

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