Pie filling

• 2 cups of cooked squash (sugar pumpkin or other orange squash; in a pinch you can use canned or frozen squash)
• 1/2 cup of coconut, almond, or other milk or cream (or substitute another 1/2 cup of cooked squash  or a milk or diary-free filling)
• 2 eggs
• 1 tablespoon of vanilla
• 1/2 teaspoon of sea salt
• 3/4 cup of honey (or other sweetener)
• 1 tablespoon of cinnamon
• 1 teaspoon of nutmeg
• 1/8 teaspoon of cardamon (optional)
• 1/4 teaspoon of ginger
• 1/4 teaspoon of allspice
• 1/4 teaspoon of cloves

Crust

• 3/4 cup almond flour
• 3/4 cup roasted hazelnuts (ground to crunchy crumbs in my food processor, or use a coffee bean grinder or blender)
• 1/4 cup coconut oil, melted (or unsalted butter, or other kind of oil)
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 tablespoon vanilla
• 1 tablespoon of honey (or other sweetener)

Cooking the squash

Slice the squash in half (from stem to bottom), take out the seeds (and make toasted seeds), and then roast it for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. I imagine you could also steam the cut up pieces of squash. Cool the squash, peel the skin off, and puree it in a blender or food processor.

1. Preheat the oven to 350 degrees F. Make the pie crust by combining all the dry ingredients in a bowl, and then blending all the wet ingredients into the mixture with a fork. Press the crust into a pie dish.
2. Bake the crust for about 10 minutes at 300 degrees F.
3. In a separate bowl, combine all the pie filling ingredients and blend well.
4. Place the filling in the cooled pie crust, and bake the pie for about 60 minutes at 300 degrees F.
5. Cool and serve.

Notes