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Cooking time

1 ½ hours

Servings

6-8

Ingredients

Crust* 

1 cup of oat meal flour 

1 cup of raw soaked pecans (or nuts of your choice) 

1/8 cup of date paste 

Custard* 

2 cups of cooked sweet potatoes 

1 cup of cooked butternut squash 

1/4 cup plant-based milk 

1/4 cup of vegan butter 

3/4 cup of monk fruit sugar (lakanto monk fruit sweetener) 

1 teaspoon of cinnamon 

1 teaspoon nutmeg 

1 teaspoon of vanilla extract 

2 eggs replacer (Bob’s Red Mill egg replacer)

Directions

Crust

1. Blend ingredients together and press in a 10-12 inch pie pan

2. Refrigerate for 30 minutes 

Custard

1. Preheat oven to 350 degrees F.

2. Combine all ingredients in the blender.

3. Blend two minutes or until smooth. 

4. Pour in pie shell. 

5. Cook 30-45 minutes.

6. Check pie after 25 minutes.

7. Cool pie and place in refrigerator overnight.

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*Remember to taste your pie and season to your taste.