Instructions

• First, make the graham pie crust. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt, and sugar. Mix well.
• Add coconut milk, water, and vanilla bean past. Mix until dough starts to come together.
• Scrape sides of bowl and continue mixing until dough is smooth and consistent.
• Roll between 2 sheets of parchment paper until it is slightly bigger than the pie mold.
• Dust the rolling pin with gluten-free flour before using to pick up and transfer to the pie mold. Lightly brush mold with oil.
• Press dough into pie mold evenly, then dock dough with fork. Chill dough for at least 30 minutes before filling and baking.
• Next, prepare the squash. Cut the squash in half from end to end and remove the seeds. Place on parchment paper, cut side down, and roast in 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. Measure 4 cups of the roasted squash for the recipe.
• Combine all ingredients (except the crust) in a large plastic container. With an immersion blender, blend until completely smooth.
• Pour mixture into pre-set pie shell. Bake at 325° for 25 minutes. Rotate pan and continue to bake for 25 to 30 more minutes.
• Bake pie until it reaches 175° internal temperature. Let cool at room temperature for 1 hour. Then, serve and enjoy!