Butternut Pumpkin Pie with a Brown Rice Crust

Indulge in a unique twist on a classic dessert with our Butternut Pumpkin Pie with a Brown Rice Crust. This gluten-free pie combines the creamy sweetness of butternut squash and pumpkin puree with warm spices like cinnamon, ginger, and nutmeg for a perfectly festive flavor. The standout feature, however, is the savory brown rice crust, enhanced with Parmesan cheese for a delightful contrast to the silky filling. Easy to make and naturally wholesome, this pie is perfect for holiday gatherings or a cozy fall treat. Serve it chilled or at room temperature, and add a dollop of whipped cream for an irresistible finish.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups cooked brown rice
• 1 cup grated Parmesan cheese
• 1 large egg
• 1 cup butternut squash puree
• 1 cup pumpkin puree
• 0.75 cup heavy cream
• 0.5 cup brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan lightly with cooking spray or butter.

Step 2

In a mixing bowl, combine the cooked brown rice, grated Parmesan cheese, and 1 beaten egg. Stir until fully incorporated.

Step 3

Press the brown rice mixture firmly and evenly into the greased pie pan to form a crust. Use the back of a spoon to ensure it is compact.

Step 4

Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while preparing the filling.

Step 5

In a large bowl, combine the butternut squash puree, pumpkin puree, heavy cream, brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, vanilla extract, and the remaining 2 eggs. Whisk until the mixture is smooth and well blended.

Step 6

Pour the pumpkin filling into the pre-baked brown rice crust and spread it evenly with a spatula.

Step 7

Bake the assembled pie in the oven at 375°F (190°C) for 45-50 minutes, or until the filling is set but still slightly jiggly in the center when shaken.

Step 8

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. The filling will continue to set as it cools.

Step 9

Slice and serve at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon for added flair.

Nutrition Facts

Serving size	(1338.3g)

Amount per serving	% Daily Value*
Calories	2144.8

Total Fat 112.4g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 856.4mg	0%
Sodium 3108.6mg	0%
Total Carbohydrate 212.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 83.6g
Protein 66.2g	0%

Vitamin D 135.8IU	0%
Calcium 1196.2mg	0%
Iron 10.0mg	0%
Potassium 1643.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 12.5%

Carbs: 39.9%