Squash Pie

I made this pie with a butternut squash, but you can easily use any type of squash, pumpkin, or sweet potato. If you use pumpkin, you may need to add more stevia, while sweet potato would require less.



3 tablespoons coconut oil

1 1/2 cups unsweetened shredded coconut



3 tablespoons chia seed meal

1 cup full fat canned coconut milk

2 cups baked squash (canned or homemade both work)

3 tablespoons coconut oil

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

20 drops liquid stevia

Zest of half an orange


  1. Preheat the oven to 325 degrees F. Lightly grease a pie pan. Process your crust ingredients in a food processor for a few minutes. When the coconut sticks to the side of the food processor (you'll know when this happens), it's done. Press into the pan pie and bake for 20 minutes. It won't cover the sides, just the bottom of the pan, and it's difficult to press since it's so sticky (use some melted coconut oil or light olive oil on your fingers to make it easier).
  2. While the pie crust is baking, make your pie filling. Start by putting the chia seeds and coconut milk in the processor and let them sit for a few minutes. Then put the rest of the ingredients in the food processor and blend until it's completely smooth. This will take a few minutes, and when you think it's blended enough, give it another minute. It gets creamier the longer to blend it.
  3. Once the crust is done, allow it to cool completely before pouring the filling into the pan. Chill overnight or at least a few hours in the fridge. It will hold up within a couple of hours, but is best if allowed to set up in the fridge overnight.

Find the original recipe at The Daily Dietribe.