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Hey there, pumpkin lovers!
Are you ready to dive into some fall flavors? I’ve got a special treat for you today.
I’m sharing my recipe for pumpkin pie with butternut squash.
It’s creamy, delicious, and oh-so-easy to whip up.
Trust me, this pie is a game-changer! Perfect for Thanksgiving or just because.
Let’s get baking!
| Preparation Time | 20-30 minutes |
| Cooking Time | 95-105 minutes |
| Total Time | 115-135 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 1/3 cups low-fat cottage cheese (1% small curd)
- 1 cup plain nonfat greek yogurt
- 2 large organic eggs
- 1/4 cup maple syrup (or chosen liquid sweetener)
- 1/8 cup monk fruit (or your preferred sugar substitute)
- 1/2 teaspoon vanilla essence
- 1/8 teaspoon salt
Step 1: Prepare and Roast the Butternut Squash
Preheat the oven to 425°F (220°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut side down on a baking sheet and roast in the preheated oven for about 45 minutes, or until tender.
Allow the squash to cool slightly, then scoop the flesh into a bowl and mash until smooth.
Step 2: Prepare the Pie Filling
Reduce the oven temperature to 350°F (175°C).
In a large mixing bowl, combine the mashed butternut squash, sugar, cinnamon, nutmeg, ginger, and salt.
Mix well to ensure the spices are evenly distributed.
Add the eggs and evaporated milk to the mixture and stir until fully combined, creating a smooth and consistent filling.
Step 3: Assemble and Bake the Pie
Pour the prepared filling into a prepared pie crust.
Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Step 4: Cool and Serve the Pie
Once the pie is done baking, remove it from the oven and let it cool on a wire rack.
Serve the pie at room temperature or chilled, optionally topped with whipped cream for added indulgence.
