It’s 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!)
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.
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.
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)
So, our favorite was the traditional crust.
….and so was his:
It’s Butternut, but tastes like Pumpkin, Pie!
Ingredients
- 1 cup, cubes butternut squash cooked
- 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
Instructions
- Mix all ingredients with a hand mixer until smooth.
- 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
www.superhealthykids.com
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).
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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Thank you for using coconut milk to keep it dairy free!
Oh my goodness, we made this tonight and it was a huge hit! Thanks for sharing!
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?
I would hesitate Ashley- if she’s allergic to pumpkin, she just might be allergic to all squash, since they are so similar!
This is great! It will go perfectly with my healthy, kosher (meat) Thanksgiving!
Did you try covering the crust with aluminum foil during the majority of baking time, like one would do when baking a turkey?
Could you also use Almond Milk instead of coconut milk?
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.
We did not Sue
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.
Did you use full fat coconut milk?
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!
I love this recipe. I’ve used it a million times! I’m going to try it with a sweet mama squash. It’s delicious, healthy, and also great for my friend with food allergies.