• 200 g / 7 oz dried apples
  • 200 g / 7 oz dates
  • 100 g / 3.5 oz grated butternut squash
  • 5oo g / 17 oz butternut squash
  • a pinch of cinnamon


  • knife and cutting board
  • peeler
  • freezer
  • grater
  • food processor
  • baking paper
  • pie mold
  • blender


  • Peel the butternut squash.
  • Cut the butternut squash in half.
  • Remove the seeds from the middle part, if there are any.

  • Cut off about 100 g / 3.5 oz piece of the butternut squash and leave it aside.
  • Grate this butternut squash piece.

  • Put the butternut squash into the freezer for about 8 hours.
  • Take the butternut squash out from the freezer and let it thaw.

  • Remove the pits from the dates.

  • Put the dried apples in the food processor.
  • Process the dried apples into flour.

  • Add the dates and grated butternut squash to the dried apple flour in the food processor.
  • Process these ingredients to get a dough-like mixture.

  • Put a baking paper sheet into the pie mold.
  • Put the dough over this paper, in the mold.
  • Press this dough into the bottom and on the inner walls of the mold, forming the pie crust.

  • Place the pie crust mold in the freezer to have the crust tighten up.

  • Put the thawed pumpkin and some cinnamon in the blender.
  • Blend these two ingredients into a filling.

  • Add the filling onto the pie crust in the pie mold.

  • Top the pie with some dried apple flour for garnish.

  • Place the pie in the refrigerator to tighten up.

  • Slice the pie and serve.

Enjoy this creamy pie. Thanks in advance for commenting and sharing this recipe.

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