Quick and Easy Slow Cooker Vegan Butternut Squash Pie with a kiss of miso! This pie is so easy to make with very little effort.  The crust is nice and flaky with a hint of miso.

Note: This recipe is a review of the cookbook “The Vegan Slow Cooker – Revised and Expanded Edition”.  Get it from (affiliate link) Amazon today!

I love pies, but, I have always been so bad at making them.

I am one of those people who wasn’t born with a baking thumb!

My favorite pie is a chocolate silk pie which I just can’t seem to perfect, especially the vegan version.

overhead view of the butternut squash pie

Slow cook pie is the best!

If you are baking challenged, you are in luck! This slow cooker pie is perfect for you to “bake” for your vegan Thanksgiving table.

This butternut squash pie is silky smooth with hints of fall spices like cinnamon, nutmeg and ground ginger.  These 3 spices, when brought together in any recipe, guarantee that it will be full of flavor!

These 3 spices were the main attraction in my Greek Seasonings recipe post and they gave really made the seasoning stand out.

My home had a wonderful aroma of December in January when I made it.  The fall aromas are are my favorite reason to make this pie.

Side view of the butternut squash pie crust

Tips for making this pie

Kathy Hester made this delicious pie in a rectangle slow cooker (maybe something like this (affiliate link) one from Amazon?).  Sadly, I don’t own a rectangle slow cooker like that one, so, I used mine

(P/S: If you are wondering what to get me for Christmas in 2019, that slow cooker is your hint! )

My slow cooker is 4 quarts, so, I ended up using only about 1/3 of the filling.  So, keep that in mind when you are making this dessert pie.  You may need to adjust your ingredient amount accordingly

I also like a thick crust, so, I used the same amount of ingredients for the crust that she recommends.  Adjust the recipe according to your slow cooker.

Original image of the butternut squash pie by kathy hester
This photo is provided by Kathy Hester from her vegan slow cooker cookbook

What if I don’t have parchment paper?

You can oil the inside of the slow cooker using cooking spray or melted vegan butter.  To remove it, wait until its cooled and then use a spatula to gently remove it from the slow cooker.

This is a great question, because, it happened to me.  When I made this butternut squash pie for a practice run, I had just enough of the parchment paper.  I put a note in my grocery list to purchase it for when I made the final recipe.  But, I always forget to buy it and so, I didn’t have any when I started to make it.

You can also use an slow cooker liners for lining the inside.

View of a slice of butternut squash pie seen from the side

Where can I purchase whole wheat pastry flour?

Some grocery stores will carry whole wheat pastry flour.  You can also order it from amazon or from big box stores like Walmart and Target.

I don’t know why its so hard to find whole wheat pastry flour locally.  So many big name grocery stores will not carry it and I can’t find out why.  If you know why its not readily available, please feel free to contact me.

How to I get butternut squash puree?

The puree is really easy to make at home.  I have followed Pioneer Woman’s recipe in the past and its very effective.

However, if you don’t have the time to make it, you can always get it from your local grocery store or online.  For this butternut squash pie, I used Farmer’s Market’s Organic Butternut Squash Puree.  Some of my grocery stores also carry the frozen one.

When I made my butternut squash risotto, I used (NOT an affiliate link) Alexia’s frozen butternut squash puree and it was so good!

overhead view of the butternut squash pie with a slice missing

Disclaimer: I received an advanced digital copy of Vegan Slow Cooker Revised and Expanded (Printed by Fair Winds Express).  Recipe is reprinted here with permission.

overhead view of the butternut squash pie

Butternut Squash Dessert Pie

I wanted to give you a holiday dessert that you can show off to your friends and family. No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spice.
Go Ahead, Rate it now!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 567 kcal





To make the crust

  • Mix the crust ingredients in your food processor,
  • Pulse until it begins to form a ball
  • Line your slow cooker with parchment to make the pie easier to remove
  • Press the crust in and make it as even as you can
  • Create a ¼-inch lip/crust edge all around.

To make the filling

  • Rinse the food processor and add the filling ingredients
  • Process until silky smooth and pour it into the crust. See notes
  • Place a clean dish towel between the lid and the crock
  • Cook on high for 90 minutes or until the middle firms ups
  • The middle will jiggle slightly, which is nomral


– You can also use use a gluten-free baking blend instead of whole wheat pasty flour
– Depending on your slow cooker, you may have left over pie filling.  I used a 4quart round slow cooker and used about 1/3 of the pie filling
– If you notice a lot of steam coming off the middle after 60 minutes, you can cook with the lid off to help it firm up the last 30 minutes of cooking


Serving: 8gCalories: 567kcalCarbohydrates: 87gProtein: 8gFat: 23gSaturated Fat: 4gSodium: 328mgPotassium: 298mgFiber: 6gSugar: 41gVitamin A: 25IUCalcium: 65mgIron: 2.7mg
Keyword can you make pie in the slow cooker?, How to make vegan pie
Tried this recipe?Let us know how it was!

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