Step 1

Wash, peel, core and dice the chayote squash into small pieces. Heat a pot or large skillet to low and melt the butter. Add in the squash and toss to coat. Cover with a lid and cook for 10 minutes.

Step 2

Preheat oven to 350F. Add in the rest of the filling ingredients and stir to combine. I prefer using this silicone spoon, so nothing sticks to it! Continue cooking for 10 more minutes, covered or until fork tender. Before moving onto the next step, taste the filling mixture for sweetness. If you want it sweeter, add in more Swerve confectioners at this time.

Step 3

Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed. Place the dough in a pie dish and press out, going up the sides. I greased mine with some butter, but this step is optional, depending on your dish.

Step 4

Prick the dough with a fork and bake for 10 minutes, then remove and set aside while you make the topping.

Step 5

Add the almond flour, pecans, apple pie spice and Swerve into a mixing bowl and mix them together. Then pour the melted butter over the top and mix until well combined. Once you add the butter, you’ll see the crumbles will start to form.

Step 6

Pour the mock apple filling into the pie crust. Add the streusel crumble over the top and gently press down. Place on the lower 1/3 rack of your oven and bake for 25-30 minutes or until the topping is slightly golden. If the crumble topping starts getting too dark, tent it with foil and continue baking.

Step 7

Store leftovers in the fridge for several days or freeze.