*1 cup butternut squash puree (see cooking instructions on link notes or refer to notes below)
1 ½ cup full fat organic coconut milk
Instructions
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.
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.
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.
Cool the pie on the counter or cooling rack for 15-20 minutes. Serve.
Notes
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/