Recipes: Maggie’s Butternut Paleo Puddin’ Pie

Our produce manager, Maggie, loves to experiment with the organic vegetables she brings home from the co-op. For this recipe, she set out to create a butternut squash dessert by adapting a pumpkin pie recipe. Well, we’ve sampled her creation and it was delicious! So we’re passing it on to you. It’s so light and airy, it’s simply a delight.


1 butternut squash
1 tbsp unflavored geletin (substitute agar powder for vegetarian)
2/3 cup pure maple syrup
1/2 tsp salt
3/4 teaspoon cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 eggs, separated
6 oz plain yogurt
1/2 cup heavy cream


1. Cut butternut squash in half, place on a baking sheet, and roast at 400 degrees. Until soft, about 40 minutes.

2. Remove squash from oven. Let stand for 5 minutes. Scoop out the squash, you’ll need about 2 cups.

3. In a saucepan combine gelatin, maple syrup, nutmeg, ginger, squash, egg yolks, and yogurt. Mix thoroughly.

4. Cook over medium heat, stirring constantly until it boils.

5. Remove from heat, allow to cool.

6. Once the pan has cooled, put the mixture in the fridge to chill until set.

7. Beat egg whites until stiff.

8. Once squash mixture has cooled and set in the fridge, remove and fold into whipped egg whites.

9. Pour mixture into pie pan.

10. Cover pie and cool in fridge until set.