Butternut Pie

UNJ9tWSVry63ywr6qKmg-0595T2LA8qWOfqmDf6tfpo=w694-h524-noObviously I’ve been on a bit of a kick with butternut recipes lately. And today is no exception. I fully intended on taking these little guys to the market on Saturday, but for some reason they got left in the fridge. Which is good for you all, because then I could snap a photo and post the recipe here!

Move over pumpkin pie? That’s pretty much how I feel about this recipe. I have wanted to like pumpkin pie my whole life. I truly have. I gave it the cursory try on Thanksgiving. It’s traditional, I had to try some right? Still it just never lived up to the hype and expectation for me, although I desperately wanted it to. Butternut on the other hand, makes me a lot more excited. Just cutting into one, the feeling of success when I’ve finally chopped one up and it’s ready to be made into something delicious. Just the shear work, makes me feel like I’ve accomplished something.

When I had to make four pies for the Farmer’s Market Farm to Fork dinner, I knew straight away that one of the pies I wanted to do was a butternut one. Although on that occasion I had some hazelnuts handy for the crust. Today recipe I used pecans, but any kind of nut are doable. It’s really personal preference. If you are wanting a change this holiday season, why not go for the butternut pie instead of the pumpkin or sweet potato?

Butternut Pie

  • 1 small butternut squash, pureed
  • 1 cup coconut milk
  • 1/2 cup maple
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/8 tsp cayenne (optional I like a little something different)


  • 2 cups pecans
  • 2 tbsp honey
  • 2 tbsp coconut oil or ghee

Let’s Make it Happen: Begin with the butternut. Peel and then chop into nice little cubes. Boil in water until the cubes are tender. Meanwhile, for the crust, pulse all the ingredients in a food processor. Pat into a pie pan. Bake at 350 for 10 minutes. Strain the butternut when it’s ready. Process with the remainder of the filling ingredients, once it’s cooled for a moment. Pour into the crust. Bake for 50 minutes or so, until it is no longer jiggly (yep pretty technical terminology there). Enjoy with a little whipped coconut milk and a touch of cinnamon!

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