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    You are in: Home / Recipes / Pumpkin (Butternut Squash) Pie Recipe
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    Pumpkin (Butternut Squash) Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    20 mins

    1 hr 25 mins

    1004968's Note:

    This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin

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    Serves: 12


    9 inch ...

    Units: US | Metric




    1. 1
      preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
    2. 2
      In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
    3. 3
      place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
    4. 4
      make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
    5. 5
      pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
    6. 6
      let pie cool at room temp and then chill in fridge.

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    Nutritional Facts for Pumpkin (Butternut Squash) Pie

    Serving Size: 1 (178 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.2
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 1.6 g
    Cholesterol 52.8 mg
    Sodium 70.2 mg
    Total Carbohydrate 38.9 g
    Dietary Fiber 4.3 g
    Sugars 14.0 g
    Protein 6.0 g

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