A new Thanksgiving dessert recipe! Well, kind of. I wouldn’t limit this to Thanksgiving. It’s too good to eat only once a year.
Fear not if you think butternut squash is weird to include in a dessert (I have my Butternut Squash Chocolate Pudding, Butternut Squash Chocolate Truffles, and Chocolate Almond Butternut Squash Cookies to prove you wrong, by the way) because the taste of it is not detectable! This tastes like a good ol’ banana and peanut/almond butter pie. The butternut squash acts as a filler to make extra volume. And who would complain about a more voluminous pie?
Not this girl here 😉
And as a Thanksgiving special, I’ve included a 2 in 1 recipe! Pie filling and a pie crust. I have long stopped using store-bought pie crust. This recipe is a lot healthier than what you can find in a store. Plus it takes only 3 seconds to make!
Butternut Squash Banana Pie (Paleo)
Pie Crust Recipe:
1 cup of raw nuts (almonds, pecans, walnuts…whatever you fancy!)
1/2 cup unsweetened shredded coconut
1.5 tbsp water
1/4 tsp vanilla
1/4 tsp salt
Preheat the oven to 350 degrees. Place nuts and and coconut in food processor and pulse until fine. Add in rest of ingredients. Pulse, scraping sides if needed. Dump pie crust into a 9-in pie pan and press down and up against the sides. Bake in the oven for 10 minutes. Meanwhile…
1 cup cooked and pureed butternut squash
1/4 cup nut butter of choice
3 ripe bananas
2 tbsp coconut oil, melted
2 tsp vanilla extract
1 tsp salt
Combine all ingredients in food process and blend until smooth. Spread in a prepared pie crust and freeze for 3-4 hours. If freezing for a longer period of time, allow to thaw before eating.