Butternut Squash Pie Dr.Sebi Alkaline Electric Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is a healthier alternative with a lower glycemic index.

Begin by making the pie crust.

In a bowl, combine 1 and 1/4 cups of spelt flour and 1/2 teaspoon of sea salt.

Take 1/2 cup of coconut oil, cut it into chunks, and add it to the flour.

Blend the coconut oil into the flour until well mixed.

Add 1/4 cup of ice cold water and knead it into a ball, mixing well until the coconut oil starts to soften.

If necessary, add a little more water while kneading.

Let the dough sit for about 5 minutes.

Roll out the pie crust on a floured surface, adding flour on top and on the rolling pin to prevent sticking.

Place the rolled-out pie crust into the pie pan, patching any tears as needed.

Bake the pie crust in the oven at 350°F for about 10 minutes.

Remove the pie crust from the oven and fill it with the butternut squash filling.

Smooth out the filling and return the pie to the oven.

Bake the filled pie for an additional 15 to 20 minutes, checking for doneness after 15 minutes.

The pie should be cooked for a total of about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens