Warning – this pie may not make it to the table before it’s gobbled up by everyone.

Just in time for the holidays, this butternut squash pie is the perfect addition to your holiday meal. Full of the flavors of fall, this creamy, dreamy pie will be all your party guests can talk about.

Did we mention that it this pie is unbelievably creamy?? Now, the key to getting your pie uber creamy is to let it chill in the fridge for about 6 hours, or more. So, if you’re planning to bring this to Thanksigving or another holiday meal, make it the night before. Then let all of those flavors and ingredients marinate overnight, and you will have a pie that is irresistible to everyone in your home.

We made things a little simpler in two ways. First, we saved time by using our Wholly Wholesome pie shells. These come in handy when you don’t have a lot of time to make your pie shell from scratch. And even though they aren’t home-made, they’re made with just 5 real ingredients. Secondly, by using Farmers Market butternut squash puree, you save the hassle of roasted a squash then pureeing it yourself. You can’t get much better than that!


1 pie shell

Filling – 

2 cups butternut squash puree (~1 can)

3 tbsp. coconut cream (top part in coconut milk can)

3 tbsp. coconut oil (not melted)

1/2 cup dates, soaked and blended until smooth

2 tbsp. cinnamon

1/2 tsp ground ginger

Pinch of ground cloves

2 tbsp. ground oats (simply run your oats in a blender for a few second)

Pinch of salt

Topping – 

Crushed walnuts and/or pecans

*Note – After mixing the filling ingredients, make sure to taste it! That way you can adjust if it is not sweet enough for your liking.



Beauty Bites has all the details over on their blog. Check it out here!