Spiced Butternut Squash Pecan Pie

Ingredients

The crust

• 1 cup almond flour
• ½ cup finely chopped raw pecans
• ½ cup unsweetened shredded coconut
• ¼ cup coconut flour
• ¼ cup date paste
• 3 tbsp coconut oil, melted
• 1 tbsp blackstrap molasses
• 1 tsp ground cinnamon
• ¼ tsp salt

The filling

• 2 cups butternut squash puree
• ¾ cup almond milk
• ½ cup date paste
• 2 tbsp blackstrap molasses
• 1 tbsp lime juice
• 3 large eggs
• 2 tbsp corn starch
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp Himalayan salt
• ½ tsp ground nutmeg
• ¼ tsp ground cardamom
• ⅛ tsp ground clove

Garnish

• 2-3 tbsp chopped raw pecans
• 2-3 tbsp unsweetened shredded coconut

Instructions

Nutrition Facts (estimated)