September 17, 2013 | Home >Healthy Kids >It’s Butternut, but tastes like Pumpkin, Pie!
It’s Butternut, but tastes like Pumpkin, Pie!
September 17, 2013 | Home >Healthy Kids >It’s Butternut, but tastes like Pumpkin, Pie!

It’s Butternut, but tastes like Pumpkin, Pie!

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about. http://www.superhealthykids.com/its-butternut-but-tastes-like-pumpkin-pie/

I don’t think we have enough desserts on this blog! Especially desserts made from fruits and veggies (our whole intent of this website!) I always start to feel like that in the fall, and heading into he holidays… must. make. dessert.  Making pumpkin pie from butternut squash has always been on my to-do list since a reader asked me to try it back in 2011.  It makes sense after all.  Pumpkin is a squash.  Butternut is a squash. In fact, rumor has it, there actually is other types of squash in your traditional canned pumpkin. (If you want to make your own canned pumpkin, check out the post here!)

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

Why would you want to use butternut instead of pumpkin?

Oh, I don’t know, maybe if there is a pumpkin shortage?  Or what if your neighbor dropped off two massive butternut squashes on your doorstep.  What if you don’t want to pay $2.00 for a can of pumpkin. What if pumpkins don’t grow in your community?

So, with a bag of butternut squash in hand, no pumpkin puree in the cupboard, we decided to dive in and give it a try!

We steamed some butternut squash.

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

We then, pureed it in my mini, but it’s the only one I own, food processor, till we had 1 cup of squash puree.  Had to do this in small amounts, due to the awful capacity of my processor- but hey- It was only $40.

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

Then, we mixed up our modified (healthified) version of pumpkin pie and baked it in the oven.  (full recipe below)

We experimented with some dried fruit and nut crusts, but they burned long before the pumpkin was cooked through.  (I still ate it though..lol)

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

So, our favorite was the traditional crust.

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

….and so was his:

It's Butternut, but tastes like Pumpkin, Pie! This is the recipe pumpkin pie doesn't want you to know about.

There is no reason you couldn’t leave the crust off at all.  That is how I grew up eating pumpkin pie. We just baked it in a casserole dish, no crust necessary. (that is here).

It’s Butternut, but tastes like Pumpkin, Pie!

  • Nutrition per serving   % daily value
  • Calories: 160 8%
  • Fat: 9 g 14%
  • Carb: 20 g 7%
  • Fiber: 1 g 4%
  • Protein: 5 g 10%
  • Sugar: 15 g

Ingredients

  • 1 cup, cubes – butternut squash
  • 2 large – egg
  • 1 large – egg white
  • 1/2 cup – coconut milk
  • 1/4 teaspoon – salt
  • 2 teaspoon – pumpkin pie spice
  • 4 tablespoon – brown sugar

Directions

  1. Mix all ingredients with a hand mixer until smooth.
  2. Pour into a prepared pie crust (or no crust at all!!), and bake at 350 for 40-60 minutes, depending on the size of your pie. A toothpick inserted should come out clean.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 160 8%
  • Fat: 9 g 14%
  • Carb: 20 g 7%
  • Fiber: 1 g 4%
  • Protein: 5 g 10%
  • Sugar: 15 g
written by
Amy Roskelley

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Comments(13)
Lisa says:

Thank you for using coconut milk to keep it dairy free!

karibean says:

Oh my goodness, we made this tonight and it was a huge hit! Thanks for sharing!

Ashley says:

Is this a safe recipe to use for one who’s allergic? My little sister has become allergic to pumpkin over the last year or two, and she really enjoys pumpkin pie. I was wondering if this would be a good alternative?

Amy says:

I would hesitate Ashley- if she’s allergic to pumpkin, she just might be allergic to all squash, since they are so similar!

Maryellen says:

This is great! It will go perfectly with my healthy, kosher (meat) Thanksgiving!

Sue says:

Did you try covering the crust with aluminum foil during the majority of baking time, like one would do when baking a turkey?

Amy Rembacki says:

Could you also use Almond Milk instead of coconut milk?

ashley says:

I haven’t had her try it yet, but thank you. Just trying to figure out a way to give her the pumpkin taste without actually giving her pumpkin.

Nikky says:

I made this last night. I only wisked it and didn’t use a machine but I found it to be really eggy. Could I use less eggs? And add some flour or something? I may try experimenting between this healthy version and the classic pumkin pie. It was a nice texture and tasted good but yeah just tasted too much like egg. I have never had pumkin pie however so I don’t have anything to compare this to.

It shouldn’t taste eggy Nikky. I would mix until it’s almost frothy.

Michele says:

Did you use full fat coconut milk?

Denise says:

I have never used butternut squash, but have made many sweet potato pies, especially when they are really cheap and in season. Many people think they are eating a sweeter pumpkin pie! No complaints, either!

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