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:
- 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
- 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.