Butternut Squash Pie with Graham Cracker Toffee Crust

This post is sponsored by Danone, but all opinions are my own

Who doesn't look forward to the dessert table on Thanksgiving? Typical dessert table MVPs are pumpkin pie and apple pie. However, recently I developed a new contender that I am sure will be a new family favorite. It takes the idea behind pumpkin pie, but uses butternut squash puree. The pie is light and creamy thanks to the addition of So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping . The Cocowhip™ helps make this treat dairy-free and is made with organic coconut oil, making this a great addition to your holiday table in terms of giving a variety of options. People are always surprised when I say it is a butternut squash pie. They do not expect a decadent and satisfying desert. But that is exactly what this pie is!

The graham cracker toffee crust is the perfect vehicle for the luscious pie filling. The flecks of chocolate and toffee throughout the crust pairs perfectly with the subtle sweetness of the butternut squash. It also helps to add a little bit of crunch factor. This pie comes together really quickly and is a great make ahead option as well. The only baking you will do is the crust for about 10 minutes. The rest is so simple, just adding the filling and popping it in the fridge for a couple of hours.

ingredients

• 1 ½ cups graham cracker crumbs (about 9 or 10 crackers)

• ¾ cup of chocolate covered toffee pieces (use a chocolate covered toffee bar candy, break up the pieces)

• 7 tbsp unsalted butter, melted

  Filling

• 15 oz butternut squash puree

• 1 tbsp vanilla extract

• ½ tsp cinnamon

• 1 3.5 ox package of instant vanilla pudding

• 9 oz container of So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping

instructions

crust

1. Add the graham crackers and chocolate toffee pieces to the bowl of a food processor, fitted with an S blade. Pulse until graham crackers and chocolate toffee pieces are broken down. The consistency should be like a coarse sand.

2. Then stream in your melted butter, pulse again until the crumbs start to come together, resembling wet sand.

3. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

4. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling. To go the completely no-bake route with this pie, you could also opt to: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.

filling

1. In a bowl mix together the puree, extract, and cinnamon until combined. Then add in the pudding mix. Mix until the pudding mix is dissolved.

2. Then gently fold in the Cocowhip™ until well combined

3. Pour into pre-made crust, and allow it to set in the refrigerator for at least 3 hours.

4. Top with extra chocolate toffee candy pieces if desired.

Find Cocowhip™ at your local Walmart!

RECIPE NOTES: