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Butternut Squash Apple Pie [Vegan]

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Beat it, pumpkin! There's a new gourd in town, and its name is butternut squash. Sure, you've probably had butternut squash roasted or pureed into soup, but it really shines in this creamy and sweet autumnal pie. Adding tart, juicy apples really seal the deal on its deliciousness!

Butternut Squash Apple Pie [Vegan]

This Recipe is :

Dairy Free Vegan


For the Crust:

  • 1 1/4 cups all-purpose gluten-free flour
  • 2 tablespoons coconut sugar or maple sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup plus 2 tablespoons coconut oil in its solid state
  • About 3-6 tablespoons cold water

For the Apples:

  • 3 medium tart-sweet apples, diced
  • 1 teaspoon cinnamon
  • 1/4 cup coconut sugar
  • A pinch sea salt
  • Juice of 1 lemon

For the Filling:

  • 2 cups cooked butternut squash, packed
  • 1/3 cup pure maple syrup
  • 3/4 cup full-fat coconut milk
  • 2 teaspoons coconut oil
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 /4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 3/4 teaspoon agar powder


To Make the Crust:

  1. In a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or two knives until it is in pea-sized pieces.
  2. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
  3. Roll out into a 9-inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8-inch pie dish.  Flute the edges, and set aside in the refrigerator.
  4. Pre-heat the oven to 375°F.

To Make the Apples:

  1. Place them in a sauté pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.

To Make the Squash Filling:

  1. Place all ingredients in the blender and blend until smooth.

To Make the Pie:

  1. Scatter the apples over the crust, then pour the filling over that.
  2. Place in the pre-heated oven and bake for about 40-45 minutes until the edges of the crust are lightly brown, and pie is set. Allow to cool completely.
  3. Serve with coconut whipped cream if desired.

Nutritional Information

Total Calories: 2682 | Total Carbs: 419 g | Total Fat: 123 g | Total Protein: 8 g | Total Sodium: 1478 g | Total Sugar: 211 g





Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.



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10 comments on “Butternut Squash Apple Pie [Vegan]”

Click to add comment
Lori Muehe Ashworth
1 Years Ago

Brandy Muehe make this :)

C Kathleen Donnelly
1 Years Ago

Hillary Blevins Deegan!

Jennifer Haftl
1 Years Ago


Carol Lapinsky
1 Years Ago

Sandy Kleger am I just looking for something sweet?

Sandy Kleger
21 Nov 2016

Yes, you are! This is almost a combination of the two desserts we are having! Just stack two slices on top of each other!

Viktoria Holdt
2 Years Ago

Terese igen

Xiko Careka
2 Years Ago


Sandeep Choudhary
2 Years Ago


Aprilsue Ingram
2 Years Ago

This pie is AMAZING!!!!

Natalie Topa
2 Years Ago

Kate Brooks

Emiliya Ismay
2 Years Ago

Erin L M make me this too!!


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