No-Bake Butternut Squash Pie

This pie tastes just like pumpkin pie but totally AIP and no-bake. The coconut crust is the only way that you’d be able to tell that it’s not a traditional pumpkin pie. It’s the perfect dessert for Thanksgiving! This recipe fit the Autoimmune Protocol (AIP), Paleo and Vegan diets.




33 1/2 cups Butternut Squash (about 2 squash), mashed

1/2 cup Maple Syrup

1 1/2 cups Coconut Cream

2 tablespoon Molasses

1 1/4 teaspoon Cinnamon

1/8 teaspoon Cloves

1/2 teaspoon Salt

1/4 cup Gelatin


1 1/2 cup Shredded Coconut

15 Dates (soaked in water for about 12 hours to soften)

1 tablespoon Coconut Oil


Coconut yogurt (optional)


To make the crust, combine the shredded coconut, dates and 1 tablespoon coconut oil in a high speed blender.

Combine until all the ingredients are just combined and the dates are shredded. You don’t want mush so go slowly.

Pour the date mixture into the pie pan and spread it out evenly. Press it into the pan to create the crust.

Place the pie in the refrigerator and then make the filling.

To make the pie, add gelatin to room temperature coconut milk then stir to combine.

If squash isn’t already warm, heat it until slightly warm.

Put syrup, cinnamon and cloves in a high-speed blender.

Next add the coconut cream mixture followed by the warm squash.

Blend until smooth.

Pour the butternut squash mixture into a pie pan.

Let the pie sit in the fridge for about 3-4 hours then serve chilled with coconut yogurt (if desired).

Keywords: holiday, dessert, no-bake, high speed blender