Paleo Butternut Squash Pie (scd, paleo)

To be quite honest I am not the number one fan of pumpkin. In fact, I am a far cry from the title. I mean, it's alright, I guess, but it doesn't have much flavor in my humble opinion and is far from being sweet. Hence, the figurative birth of this butternut squash pie. It's a nice alternative to it's more popular pumpkin cousin and I'm willing to be some pretty awesome stuff on the fact that you're going to love this version just as much, if not more than, traditional pumpkin pie. Added bonus: you don't really even need to add any sweeteners to this, just squash, spices, and a little egg. So all those Paleo-treat-haters can shush. Take this pie and eat it too.

Perfect Crust
Ingredients:
1/2 cup coconut oil
1 1/2 cups almond flour
1 tsp vanilla extract
1 egg
pinch of salt

Directions:
In a medium bowl mix well together all of the above ingredients. Using your hands pat down into a pie pan, pushing the crust up the sides.
Bake at 400 degrees for about 15 minutes, until edges turn golden brown.
Let cool.


Pie Filling
Ingredients:
2 1/2 cups cooked butternut squash
2 tsp cinnamon
2 Tbsp coconut flour
1/2 tsp ground ginger
1/2 tsp allspice
1 egg
pinch of salt
drizzle of honey (optional)

Directions:
Blend or process the squash until smooth and there are no more strings in it.
Add spices and stir in the coconut flour very well. 
Add egg and salt.
Mix well.
Pour mixture into pre-baked crust.
Optional to drizzle a tablespoon or so of honey over the top of the pie.
Bake at 400 degrees for about 20 minutes or until pie is set and edges of crust are a nice tanned color.
Eat hot or cold.


You're welcome.