Butternut Squash Pie With Pomegranate Seeds

You can bake the pie up to two days ahead and then garnish just before serving. (Not up for making crust? Use a store-bought 9-inch graham cracker pie shell.)

Total Time:
Level: Easy
Serves: 8


For the Crust
  • 11 whole cinnamon graham crackers
  • 5 tbsp. melted unsalted butter
  • 2 tbsp. sugar
  • pinch of fine salt
For the Filling
  • 2 c. precut, peeled butternut squash
  • ½ c. 2% milk
  • 2 large eggs, lightly beaten
  • ⅓ c. pure maple syrup
  • 1 tsp. pumpkin pie spice
  • ½ tsp. pure vanilla extract
  • ¼ tsp. fine salt
  • 2-3 tbsp. pomegranate seeds


  1. Heat oven to 375°F. Crumble graham crackers into a food processor, and pulse until fine crumbs form. Add melted butter, sugar, and salt, and pulse to combine (mixture should resemble wet sand). Press in and up sides of a 9-inch pie plate. Bake until golden, about 8 min. Let cool on a rack.
  2. While crust cools, place squash in a microwave-safe dish. Cover with plastic wrap and poke a few holes in top. Microwave on high for 7 min. Let stand in microwave, steaming until tender when pierced with the tip of a knife, about 5 min. (Heat at additional 2-min intervals if needed.)
  3. Process squash in food processor until smooth. Add milk, eggs, syrup, pie spice, vanilla, and salt, and process to combine well, scraping down sides if necessary. Quickly transfer to a large measuring cup (to keep food processor bowl from leaking), then pour into crust.
  4. Bake on a baking sheet until center is set, about 35 min. Let cool completely on a rack. Once cool, refrigerate, loosely covered, for at least 1 hour (or up to 2 days).
  5. Just before serving, sprinkle pomegranate seeds around edge of pie to garnish.

239 cal, 11 g fat (5 g saturated), 4 g protein, 33 g carb, 18 g sugar, 2 g fiber, 264 mg sodium, 67 mg cholesterol per serving

This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.

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