Butternut Squash Pie with Graham Cracker and Almond Pie Crust

Name: Butternut Squash Pie with Graham Cracker and Almond Pie Crust
Ingredients: 2 cups peeled, roasted butternut squash (about 2 medium or 4 small); 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 min.); 1/2 cup coconut milk, full fat; 1/3 cup + 2 tablespoons monk fruit sweetener; 2 tablespoons cornstarch, sifted; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; Pinch of clove; 1/2 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 7 1/2 ounces gluten-free graham crackers (about 12); 1 cup sliced almonds; 1/2 cup (one stick) vegan butter (reserve one tablespoon for pie pan); 1/4 teaspoon kosher salt; Optional: Prepared gluten-free pie crust for cut-outs on top

www.thechubbyvegetarian.com

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Ingredients

2 cups peeled, roasted butternut squash (about 2 medium or 4 small)
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 min.)
1/2 cup coconut milk, full fat
1/3 cup + 2 tablespoons monk fruit sweetener
2 tablespoons cornstarch, sifted
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Pinch of clove
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 1/2 ounces gluten-free graham crackers (about 12)
1 cup sliced almonds
1/2 cup (one stick) vegan butter (reserve one tablespoon for pie pan)
1/4 teaspoon kosher salt
Optional: Prepared gluten-free pie crust for cut-outs on top