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Crustless Butternut Squash Pie
Ingredients
  • 2 cups canned or fresh butternut squash puree (see steps above for fresh)
  • 2 eggs, preferably pasture-raised
  • ¼ cup raw honey
  • ¾ cup pure coconut cream (I use this brand) OR full-fat coconut milk
  • 2 Tbsp grass-fed butter or ghee, melted, plus extra for greasing the pie dish
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Pinch of sea salt
Steps
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