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- 2 cups pureed butternut squash from 1 large or two small squash (you can use pumpkin, of course)
- 2 eggs (try to find pasture-raised eggs from a farmer near you)
- 1 pie crust (you can follow this recipe for pate brisee or use whatever crust recipe is your favorite)
- 1 cup coconut milk
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp ground allspice
View Full Recipe at The Garden of Eating
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