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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 People
Calories 567kcal
Author Healing Tomato





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: 8g | Calories: 567kcal | Carbohydrates: 87g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Sodium: 328mg | Potassium: 298mg | Fiber: 6g | Sugar: 41g | Vitamin A: 25IU | Calcium: 65mg | Iron: 2.7mg