Black Bottom Squash Pie

Here’s a fabulicious twist on holiday Pumpkin Pie – make it with squash and add a crunchy chocolate crust! Chocolate and butternut squash taste luscious together. Butternut squash is much easier to prepare than fresh pumpkin – just peel, cube, and steam, for an easy pie from scratch instead of canned. Wait a minute! Canned food isn’t Paleo, and I’m a proponent of using real ingredients as close to their original state as possible.

Truthfully, I prefer the sweet flavor of squash. However once it’s baked in a pie with spices it’s hard to tell the difference between pumpkin and squash. Every pie deserves a topping, and my favorite for this is Instant Coconut Whipped Cream. I used a food processor for the crust, and a blender for the filling. Pour the filling into the crust up as high as you can, since the filling shrinks a bit as it cools. Depending on the exact volume of your pie pan, you might have a cup of filling left over. If so, just pour into a ramekin and bake for 25 – 30 minutes. This recipe makes one 9-inch pie, serves 6-8.


Butternut squash has a rich, natural sweetness, that I prefer to pumpkin. Plus it’s easier to peel, cube and steam!

black-bottom-crustPress the crunchy crust into a 9-inch pie pan with your fingers.


Butternut Squash Pie hot out of the oven!

Butternut-squash-pieTop with Instant Coconut Whipped Cream and enjoy!

Black Bottom Squash Pie



  1. Prepare the Instant Coconut Whipped Cream, and chill.
  2. Black Bottom Crust:
  3. Preheat the oven to 350°F.
  4. In a food processor, add the almond meal, cacao, sweetener, cinnamon, salt, vanilla, coconut oil, water, and coconut flakes. Process well until it is a fine mush. Add the nuts last and pulse them in briefly so the pieces are big and crunchy, yet small enough that the mixture is pliable in your hand.
  5. Press into a 9-inch pie pan. Pre-bake for 8-10 minutes so it will be crispy!
  6. Filling:
  7. While the pie crust bakes, in any blender or food processor, add the coconut milk, sweetener, eggs, vanilla, cinnamon, salt, orange zest, lemon zest, and spices. Mix well until it is smooth and liquefied.
  8. Add the steamed squash and process until smooth and creamy. Sweeten to taste and adjust the spices to your taste.
  9. Pour filling into the pie shell. Bake 45 to 55 minutes. Let cool for 1 hour in the pan on a rack. Serve with Instant Coconut Whipped Cream. Oh yum!

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