Butternut Squash Pie (Edit recipe)

This may be the easiest way to get in a veggie without tasting it - there’s 2 cups of butternut squash in this luscious chocolate pie but you’d never know!! You can make this with or without the crust (I've done both) but the crust makes it extra special. I used unsweetened chocolate for this and still it was perfectly rich, but I bet it would be incredibly delicious using your favorite sweetened chocolate. I can’t WAIT for you to try this and report back!

20 minutes

3 hours and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	14 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	16 g
Sodium:	242 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by joyfuleatsnbeats

View original recipe

Serves: 9

Ingredients

Crust

1.25 cup Graham Crackers, a full sleeve plus 2 sheets
0.25 cup Ghee, or butter, melted

Filling

2 cup Butternut Squash, cooked and mashed
1 cup Dark Chocolate, melted
0.333 cup Peanut Butter
1 pinch Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grind graham crackers until they are fine and mix with melted butter (should resemble sand). Press into a small glass pie dish and refrigerate for 30-60 min until set.
Blend all of the filling ingredients together (you will need a tamper) and pour over the crust and smooth it out with a spoon. Store in fridge for at least 3 hours before cutting and digging in!