Butternut Squash Pie Recipe

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Butternut Squash Pie
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  1. Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  2. Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  3. Cut the squash in half, and remove the seeds.
  4. Scoop out about 2 cups of the pulp and place in your blender or food processor.
  5. Add all remaining ingredients and blend until smooth.
  6. Pour into prepared pie crust.
  7. Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  8. Cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1097.82 Kcal (4596 kJ)
Calories from fat 621.85 Kcal
% Daily Value*
Total Fat 69.09g 106%
Cholesterol 41.95mg 14%
Sodium 1072.33mg 45%
Potassium 218.74mg 5%
Total Carbs 105.95g 35%
Sugars 11.42g 46%
Dietary Fiber 7.14g 29%
Protein 14.97g 30%
Vitamin C 3.9mg 6%
Vitamin A 0.2mg 6%
Iron 7mg 39%
Calcium 47.9mg 5%
Amount Per 100 g
Calories 418.38 Kcal (1752 kJ)
Calories from fat 236.99 Kcal
% Daily Value*
Total Fat 26.33g 106%
Cholesterol 15.99mg 14%
Sodium 408.67mg 45%
Potassium 83.36mg 5%
Total Carbs 40.38g 35%
Sugars 4.35g 46%
Dietary Fiber 2.72g 29%
Protein 5.71g 30%
Vitamin C 1.5mg 6%
Vitamin A 0.1mg 6%
Iron 2.7mg 39%
Calcium 18.3mg 5%

* 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

  • 26.9
  • 30

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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