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Butternut Squash Pumpkin Pie
Pumpkin Pie with a Pumpkin Seed Crust . . Sugar-Free, Nut-Free, Soy-Free, Gluten-Free, & Vegan! Yes, I said sugar free. There is no pro-inflammatory white sugar in my pumpkin pie! Not even coconut sugar. It's sweetened with stevia and dried apricots. Beat that, Costco (because I saw them there yesterday)!! Aaaaand, my practice has picked up a bit, the girls are in the full swing of school + soccer + piano, and I'm over here trying to squeeze in a photoshoot to upgrade my pumpkin pie photos! That's what I did today. I made pumpkin pie, drank coffee, and the rest of the family watched the Seahawks. Felt like Thanksgiving, except it wasn't. Organic Coffee is @equalexchange Midnight Sun & pairs excellently with pumpkin pie. Cute mugs from @target. Filling was made in my vitamix. -@archerfriendly

Recipe

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

Get the Full Recipe from Archer Friendly