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Cook time: 
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Serves: 10 Servings
  • 1 grain free pie crust, not baked
  • 2 large eggs plus 1 egg yolk
  • ⅓ cup monk fruit sweetener
  • ½ cup Surkin Gold brown sugar alternative
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom (optional)
  • 1 cup pumpkin puree
  • *1 cup butternut squash puree (see cooking instructions on link notes or refer to notes below)
  • 1 ½ cup full fat organic coconut milk
  1. Preheat oven to 425°F. Press pie dough into a greased 9 inch pie dish. Alternatively, you can lightly roll the pie dough in between two sheets of parchment paper, then gently remove the top of the parchment paper and flip the dough into the pie dish and peel off the second parchment paper. Once the dough is pressed into the dish and the edges are covered, return the crust in the pie dish back to the fridge.
  2. In a large bowl, whisk eggs and egg yolk. Add in monk fruit, brown sugar, salt, vanilla paste, cinnamon, ginger, nutmeg, cloves and cardamom and whisk until smooth. Finally add in pumpkin, butternut squash and coconut milk and whisk again.
  3. Return the pie crust back to the counter and pour your mixture into the pie shell. Bake for 15 minutes, then reduce the temperature to 350°F and bake for 50-55 minutes or until a toothpick inserted comes out clean even though it may be a little wet. Basically, the filling shouldn't be loose or watery.
  4. Cool the pie on the counter or cooling rack for 15-20 minutes. Serve.
To save time, you can purchase frozen prepared butternut squash cubes. Heat them up in the microwave on high (1 ½ cups + 2 tablespoons water) for 5 minutes. Puree in a food processor or blender until smooth.
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2019/10/02/butternut-squash-pumpkin-pie/