Loyal Squash Pie

Squash Pie Graham Crust 


  • 1 cup LOYAL
  • 3 tbsp coconut oil
  • 2 tsp ground cinnamon
  • ¾ cup gluten free flour
  • ½ cup buckwheat flour
  • ½ tsp baking soda
  • 1 pinch kosher salt
  • ¼ cup water
  • 1 tsp vanilla bean paste 



  1. Combine all ingredients in a bowl and mix thoroughly.You’ll know it’s ready once the dough starts to come together and appears smooth. 
  2. Roll the dough on 2 sheets of parchment paper until the dough becomes bigger than the pie mold.
  3. Transfer the dough into the pie mold.
  4. Brush the mold with coconut oil
  5. Press the dough into the pie mold evenly and smoothly
  6. Chill the dough for 30 - 40 minutes before filling it with squash pie filling and baking


Squash Pie Filling


  • 1 cup LOYAL
  • 4 cups (or 2 lb. after cooking) roasted butternut squash
  • 1 tsp kosher salt
  • ½ tsp ground allspice
  • ½ cup raw cashews
  • 1 tsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ¾ cup coconut cream (recipe coming soon)
  • 4 ½ tablespoons of arrowroot powder
  • 3 tbsp brandy 
  • Pomegranate seeds for topping



  1. Cut the squash in half and remove the seeds.
  2. Place the squash on parchment paper and roast in 325° oven for 45-60 minutes. Wait until the squash is tender.  
  3. Once the squash is tender, remove the skin put into a large container.
  4. Add in all of the ingredients into the large container.
  5. Put all of the ingredients into a blender and blend until smooth consistency.
  6. Pour the mixture into a 9”” pie pan
  7. Set the oven to 325°F and bake for 20-45 minutes.
  8. Continue to bake the pie until it reaches 175°F internal temperature.
  9. Let the pie cool until it reaches room temperature. 
  10. Top with Loyal coconut cream and pomegranate seeds or topping of choice
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