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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan lightly with cooking spray or butter.
In a mixing bowl, combine the cooked brown rice, grated Parmesan cheese, and 1 beaten egg. Stir until fully incorporated.
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.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while preparing the filling.
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.
Pour the pumpkin filling into the pre-baked brown rice crust and spread it evenly with a spatula.
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.
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.
Slice and serve at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon for added flair.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 83.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1196 mg | 92% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1643 mg | 35% | |
*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.
