Vegan Butternut Squash Pie with Maple Cinnamon Cashew Cream

Another year, another thanksgiving.

A day of thanks…

Ah but I have thanks on everyday.

What am I thankful for?

I’m thankful for when I wake up in the mornings, how I’m able to wake up in good health and happiness. The fact that I can wake up to goto class and get an education, eat organic produce and my chia seeds, which I love so dearly, on my sprouted buckwheat groats with raw cacao powder. I’m thankful to know that my family is safe and that they’re only a quick phone call away. I’m happy that I influenced my father to switch over from eating a meat-laden diet to a more plant based diet, including starting to soak and sprout legumes! I’m thankful for those who have supported me on any path I have taken and those as well who gave me some good laughs. I’m happy with the air I breathe in, from the winds of the trees that still surround us and provide us with clean air, shade, nuts, fruit, a habitat for birds, arthropods, and other creatures alike. Not to mention this beautiful chilly weather! I’m thankful to be able to fill my body with clean fruits and vegetables, sprouted legumes and seeds, and know that I’m nourishing this powerhouse of a body that gets me through life’s everyday adventures.

I’m thankful for my blog and my readers who give me the time of day, who follow me, read my thoughts, and leave me their thoughts.

I’m happy to know that I thrive in this world that has given me so much and will only continue to do so much more. Through the not so swell times and the times where I am too happy to even go to bed, I appreciate every moment life has to offer me…always.

And on that note, I’m thankful for this vegan butternut squash pie :)

A pie that you don’t need to worry about the ingredients harming your body. A pie that brings fall spices and sweet splendor to your tongue.

A delightful vegan treat to bring to the Thanksgiving dinner table and share with those you are thankful for. Really though, this pie is wonderful for any occasion. A healthier version of a typical pumpkin pie, ya know they’re both gourd relatives…

I was very partial to this pie, definitely excited to experiment with other pie flavors!  Plus, a vegan cashew cream topping…no mystery white sugary, dairy fluff here. Please do try this, I hope you like it!

Crust:

2 cups nuts (I used walnuts and pecans) (I soaked and dried these)

1 cup dates (soaked/dried these too)

1 tbsp unrefined coconut oil

1-2 tbsp maple syrup (or raw honey)

1/2 tsp vanilla

1/4-1/2 tsp cloves (or cinnamon, optional)

Filling:

2 cups cooked and cooled butternut squash (I baked it)

1/2-1 cup dates (I soaked)

1 tbsp chia seeds

2-3 tbsp maple (or raw honey)

2 tbsp unrefined coconut oil

2-3 tsp pumpkin pie spice

2 tsp vanilla extract

Directions:

For the crust

1. Put dates and nuts in food processor and blend until chopped up a bit.
2. Add in rest of ingredients and blend/chop until all is thoroughly combined and a moldable texture has been reached.
3. Mold mixture onto a pie pan/dish, like so:

1. Set in fridge to harden a tad while you make the filling.

1. Add in all ingredients in food processor and blend until a smooth texture has been reached, i.e. pureed. Start with 1/2 cup dates and increase if you’d like it sweeter or a thicker texture. Add more maple/spices to accommodate such sweet and spicy needs.
2. Pour into crust from above recipe
3. Set into fridge to chill
4. Serve cold…and with a lil’ grin.