Butternut Cream Pie Recipe

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Butternut Cream Pie
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Ingredients:

Directions:

  1. Cut squash in half; discard seeds. Place squash cut side down in a microwave safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1 1/2 cups squash (save remaining squash for another use).
  2. In a mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.44 Kcal (1823 kJ)
Calories from fat 203.3 Kcal
% Daily Value*
Total Fat 22.59g 35%
Cholesterol 8.18mg 3%
Sodium 405.38mg 17%
Potassium 758.48mg 16%
Total Carbs 54.89g 18%
Sugars 13.9g 56%
Dietary Fiber 4.95g 20%
Protein 7.1g 14%
Vitamin C 38.2mg 64%
Vitamin A 1.8mg 60%
Iron 3.4mg 19%
Calcium 169.6mg 17%
Amount Per 100 g
Calories 143.73 Kcal (602 kJ)
Calories from fat 67.11 Kcal
% Daily Value*
Total Fat 7.46g 35%
Cholesterol 2.7mg 3%
Sodium 133.81mg 17%
Potassium 250.36mg 16%
Total Carbs 18.12g 18%
Sugars 4.59g 56%
Dietary Fiber 1.63g 20%
Protein 2.34g 14%
Vitamin C 12.6mg 64%
Vitamin A 0.6mg 60%
Iron 1.1mg 19%
Calcium 56mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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