Butternut Squash Pie with Graham Cracker and Almond Pie Crust » The Chubby Vegetarian

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