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> 1.2-1.5 kg butternut squash, peeled and cut into pieces (or 500 gr of pumpkin purée)
> 1 pastry dough
> 3 eggs
> 30 gr coconut sugar
> 70 ml maple syrup
> 4 tsp pumpkin spice
> 100 ml half-and-half 


1 | Preheat oven to 180°C.

2 | Line a baking sheet with parchment paper and dispose the pumpkin pieces on it.

3 | Bake in the oven for approximately 1 hours (until the pieces are soft and you can put your fork easily through them)..

| Take out of the oven and blend until smooth.

Increase the temperature of the oven to 200C.

| In a separate bowl mix the rest of the ingredients together.

Add the pumpkin purée.

Spread the pastry dough into a pie pan and press the sides.

Prick the bottom of the pastry with a fork.

10 Pour onto the pastry dough.

11 Bake 45-55min. To check if the pie is done, insert a toothpick into the center of the pie, if it comes out clean, the pie is done.

12 Let cool.

13 Serve with whipped cream or vanilla or cinnamon ice-cream.