Last updated on December 22nd, 2018 at 09:34 am
WARNING: This crumbly creamy vegan butternut squash pie will make you overeat. But in a good way.
I’m not a big fan of butternut squash or pumpkin – I’d eat them, but I wouldn’t go looking for them on purpose.
Oh, how a humble crumble pie can change everything.
I made this pie after I made my delicious apple crumble mini pies. Those little weirdos were the main character(s) of my sweet dreams for weeks. It was like, they were One Direction and I was going in that same direction. Obviously the last few days I’ve been taking poetry classes, but I’ve also been looking for a new crumbly friend.
“Apples are gone, what else can I use in this awesome crust?”
Then our eyes met. That butternut squash has been sitting there over a month now. The butternut squash knew it. It was time.
I took a knife, halved the butternut squash, peeled it, removed the seeds, chopped it into million pieces and boiled it. This was the hardest thing I’ve ever done. That squash is not easy to peel or cut in half. But so worth it.
That filling. OMG. Who knew it’s possible to make something so creamy and delicious out of something that looks (AND TASTES) like baby food (pureed butternut squash)?
This filling is heaven.
It’s spicy, sweet enough, but not overly sweet and did I say CREAMY?
The magic of the filling in this pie is in the coconut oil and coconut cream. When they’re both in there – creamy creamy creamy.
And if you think this filling will be falling apart and not being able to hold still, because you haven’t used any eggs or anything else (aside from 1 tbsp oats) to thicken, you my friend are adorable, but very wrong. You know how coconut oil and coconut cream get solid when they’re left in the fridge? We’re using science here. Or common sense.
Key here is to let the pie cool for at least 6 hours in the fridge after you bake it. I don’t know who’s working at those unhuman temperatures in the fridge, but it must be someone called Miracle, because in 6 hours that guy seems to turn baby food into the creamiest filling ever.
If you try the filling 1 hour after it’s baked don’t expect it to be creamy. Also don’t expect to actually like it.
However if you taste the pie the next morning for breakfast – which I did 3 days in a row – you won’t be able to stop eating. That texture is amazing.
I have to be honest about the spices though – I added a little too much clove for my taste in this pie.
Okay, I have to say – I hate cloves. Why? When I was a first-semester biochemistry student I had this course in organic chemistry and me and a friend had to isolate a chemical called eugenol from cloves. For weeks the only thing I smelled were cloves, so many of them. Cloves everywhere. I started hating their guts! In the end it all worked out, but till this day when I smell cloves I think of organic chemistry. Mmmmh.
That clove however didn’t stop me from eating a whole pie by myself in 3 days (don’t judge).
This butternut squash crumble pie is vegan, you can also make it gluten-free if you use gluten-free oats. And I’m pretty sure you can also make it without all the baking – just skip the baking part.
I just like the crust crispier and crumblier.
As far as health benefits go, we’ve got only good stuff here – carotene from the butternut squash, fiber from the oats and the dates, healthy fats from coconut oil to absorb the catorenoids and let’s not forget the little bit of anti-inflammatory ginger and cinnamon we’re using here.