Southern Spice Pie, Sweet-Potato Style

📍 Where this dish comes from: Savannah, Georgia · River Street
Discover the history of this region →

Sweet potato pie is a holiday-table essential, but sweet potatoes run high in carbohydrates. Roasted butternut squash delivers a strikingly similar flavor and texture once blended with the same warm spices, in an almond flour crust.

What You’ll Need

Southern Spice Pie, Sweet-Potato Style

A creamy, warmly spiced pie built from roasted butternut squash in the tradition of sweet potato pie.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 290kcal

Ingredients

• 2 cups roasted butternut squash mashed
• 3/4 cup brown sugar substitute
• 3 large eggs
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• 2 cups almond flour (for crust)
• 1/3 cup butter melted (for crust)
• 1 large egg (for crust)

Get Recipe Ingredients

Instructions

• Preheat oven to 350°F (175°C).
• For the crust, combine almond flour, melted butter, and egg until a dough forms. Press into a 9-inch pie pan.
• Blend roasted squash, brown sugar substitute, eggs, cream, cinnamon, ginger, cloves, and vanilla until smooth.
• Pour filling into the crust.
• Bake 45–50 minutes, until the center is just set with a slight jiggle.
• Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 7g | Fat: 24g | Fiber: 3g

Tried this recipe?Let us know how it was!

Health Benefits

• Butternut squash provides vitamin A and fiber with less impact on blood sugar than sweet potato.
• Almond flour crust adds healthy fats and fiber not found in a traditional pastry crust.
• A holiday-appropriate dessert best enjoyed in modest slices.