Preparation:

• 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.

Keep glowing,
Marina