Butternut Squash Coconut Pecan Pie

Here is another Christmas/winter/any time dessert!  It’s delicious, and, as always, it’s healthy.  Enjoy!

Pie

Pie Filling:

2 cups Butternut squash roasted
½ cup lite coconut milk
¼ cup truvia for baking
1 tsp. nutmeg
2 tsp. cinnamon
1 tablespoon arrowroot powder
4 egg whites

Crust:

¼  cup pecans
½ cup sorghum flour
½ cup teff flour
2 tbs. earth balance
1 Tbsp. coconut oil
¼ cup truvia for baking

Directions:

In a food processor add pecans, sorghum flour and teff flour. Add 2 tablespoons earth balance and 1 tablespoon coconut oil that has been melted over low heat. Add 2 tablespoons truvia for baking. Bake at 350 degrees for 10 minutes.

For Filling:

Add butternut squash, lite coconut milk, truvia, nutmeg, 1 tablespoon arrowroot powder and 4 egg whites to a food processor and blend or use a mixer and beat until smooth.  Add filling to pie crust and bake at 350 degrees for 45-50 minutes.

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