Butternut Squashed Vegan Pumpkin Pie

Ingredients

  • 1 1/2 cups oven roasted pureed butternut squash
  • 15 unsulphured organic Turkish apricots
  • 1/4 cup whole, raw, hulled buckwheat (untoasted, not ground, with the hull removed)
  • 1 1/2 cups whole fat organic coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/8 tsp stevia
  • 1 tsp cinnamon (do not use saigon cinnamon)
  • 1/2 tsp ginger
  • 1/4 tsp cloves

Makes one 9 inch pumpkin pie

1.  Make a pumpkin seed pie crust and set aside.
2.  Preheat oven to 400°F.
3.  Place the coconut milk and buckwheat in a Vita-Mix. Blend well.
3.  Add the rest of the above ingredients into the Vita-Mix. Blend well.
4.  Pour liquid mixture into prepared pie crust.
5.  Bake at 400°F for 15 minutes. You may want to cover the pie with foil during this step to prevent the buckwheat skin from darkening.
6.  After 15 minutes, turn heat down to 350°F and bake for 45 more minutes.
7.  Let pie cool before cutting.

https://www.archerfriendly.com/2012/11/butternut-squashed-vegan-pumpkin-pie