Winter Squash Pie

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*note: The butternut squash, or other squash can be substituted with sweet potatoes/yams.

Filling:

Phase 1.5

  • 2 cups pureed Butternut or other squash
  • ¼ cup Almond Butter
  • ½ cup Coconut Oil
  • 1 tsp Agar agar powder dissolved in ¼ cup of seed mylk
  • ½ cup of Sweet-E
  • 2 droppers of Stevia clear concentrate
  • 2 tsp Cinnamon
  • 1 tsp Ginger powder
  • 2 tsp Nutmeg
  • 1 dropper of Cinnamon Stevia
  • 2 pinches of salt

Place everything in the food processor and puree. Place in a pie shell and refrigerate for 2 hours before serving.

 

Crust:

Phase 1.0

  • 4 cups Nut or Seed Pulp
  • ½ cup ground Chia
  • ½ cup Sweet-E
  • 2 Tbsp Maca
  • 1 cup filtered water

 

Blend all ingredients except together in a bowl, add chia once well combined. For mini pies, form into patties and drape over ramekins. For larger pie, press into a pie pan and dehydrate at 115 degrees for at least 4 hours.

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