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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Servings:
Ingredients
Crust:
- 1 ½ Cups Pecans
- ¼ Cup pumpkin seeds
- 2 Tablespoons flax seeds
- 2 Tablespoons pine nuts
- 2 teaspoons ghee, unsalted melted
- ½ teaspoon vanilla extract
- 1 Tablespoon warm water
- 2 Tablespoons coconut sugar
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
- ⅛ teaspoon ground cloves
- ⅛ 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. If crust edge is browning too quickly, carefully cover crust edge only with a ring cut from foil . 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.
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