Pumpkin Pie/ Butternut Squash Pie

This is a healthier more delicious take on traditional pumpkin pie.

Pumpkin Pie/ Butternut Squash Pie with nut flower decorations

Pumpkin Pie / Butternut Squash Pie

This pie has much less added sugar and refined carbs than the traditional pumpkin pie but so much more flavor. The pecan and seeds crust plus the warm spice combination make this pie next level!
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Pumpkin Pie /Butternut Squash Pie with a piece cut out.
Prep Time:25 minutes
Cook Time:1 hour
Cooling Time:1 hour 45 minutes
Total Time:3 hours 10 minutes
Servings: 8

Ingredients

Crust:

  • 1 ½ Cups Pecans
  • ¼ Cup pumpkin seeds
  • 2 Tablespoons flax seeds
  • 2 Tablespoons pine nuts
  • 2 teaspoons ghee unsalted
  • ½ teaspoon vanilla extract
  • 1 Tablespoon warm water

Filling:

  • 1 ½ Cups butternut squash puree or pumpkin puree
  • 3 eggs
  • ¼ Cup oat milk with no sugar or fillers
  • ¼ Cup heavy cream
  • ½ Cup date paste
  • ¼ Cup maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cardamom
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon vanilla

Topping (optional)

  • pine nuts, flaxseeds, pumpkin seeds, pecans

Instructions

  • Preheat Oven to 375℉.
  • Process pecans in food processor until finely chopped.
  • Add processed pecans and all remaining crust ingredients to mixing bowl and stir until well-blended. Press crust mixture into bottom and up sides of a 9” pie dish. Set aside.
  • Combine pureed butternut squash (or pumpkin) and eggs on medium speed until well-blended, scraping sides as needed.
  • Add all remaining filling ingredients and blend on medium until evenly mixed, scraping sides as needed.
  • Pour into crust, being careful not to overfill (any extra batter can be baked in ramekins).
  • Bake 50-65 minutes until set. Let cool 45 minutes, cover and refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Notes

  •  Most canned pumpkin is completely or mostly Dickinson squash or a blend of squashes (butternut, Hubbard, etc.) Dickinson’s is very similar to butternut squash. In this recipe, I like to roast my own butternut squash for the puree. Roasting the squash gives the flavor profile a little depth. Click here for easy butternut squash roasting instructions.
  • This pie is delicious served with homemade lightly sweetened whipped cream.
  • Walnuts can be used instead of pecans, if you prefer.
  • If you want to decorate your pie like mine, it’s super easy! Once you let the pie cool, but before putting it in the fridge, just place the nuts and seeds in the simple flower pattern shown in the pictures. I just hand-place or use clean, food-only tweezers for smaller nuts like the pine nuts.
Preferred ingredients – Ghee – Ancient Organics Unsalted Ghee, Oatmilk : Malk Plain Oat Milk, Dates: Joolies Pitted Medjool Dates, Run Amok: Whistle Pig Rye Whiskey Barrel Aged or Bourbon Barrel Aged
 

Nutrition

Serving: 1piece (1/8 pie) | Calories: 318kcal | Carbohydrates: 25.1g | Fat: 22.6g | Saturated Fat: 4.3g | Cholesterol: 80mg | Sodium: 182mg | Potassium: 257mg | Fiber: 6.6g | Sugar: 14g | Vitamin D: 10µg | Calcium: 63mg | Iron: 2mg
Calories: 318kcal
Author: Emily Haygood
Pumpkin Pie Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Pumpkin Pie / Butternut Squash Pie

  • It satisfies my dessert craving without sabotaging my health goals.
  • While not overly sweet, it has tons of delicious flavor!
  • That crust is divine and filled with healthy nuts and seeds.
  • It has protein (cream, eggs, nuts), healthy fats (nuts and seeds), and fiber (nuts, seeds, butternut squash or pumpkin)
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