Butternut Cream Pie Recipe

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Butternut Cream Pie
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  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 large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended.
  3. In a small bowl, whisk cold milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir into squash mixture.
  4. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.1 Kcal (1591 kJ)
Calories from fat 169.84 Kcal
% Daily Value*
Total Fat 18.87g 29%
Cholesterol 6.78mg 2%
Sodium 405.19mg 17%
Potassium 629.98mg 13%
Total Carbs 50.05g 17%
Sugars 15.89g 64%
Dietary Fiber 4.12g 16%
Protein 5.87g 12%
Vitamin C 31.8mg 53%
Vitamin A 1.5mg 50%
Iron 2.8mg 16%
Calcium 139.8mg 14%
Amount Per 100 g
Calories 148.78 Kcal (623 kJ)
Calories from fat 66.48 Kcal
% Daily Value*
Total Fat 7.39g 29%
Cholesterol 2.66mg 2%
Sodium 158.6mg 17%
Potassium 246.58mg 13%
Total Carbs 19.59g 17%
Sugars 6.22g 64%
Dietary Fiber 1.61g 16%
Protein 2.3g 12%
Vitamin C 12.5mg 53%
Vitamin A 0.6mg 50%
Iron 1.1mg 16%
Calcium 54.7mg 14%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

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