Yes, my "pumpkin pie" is made with butternut squash, but guess what- pumpkin pie filling in the US is also typically made from butternut squash, so this recipe is "authentic".
This recipe is pretty adaptable. You can make it with butternut squash, pumpkin, sweet potato, or even carrots, and it'll all be good. I make mine without refined sugar, but you can make it with regular sugar if you're just trying to keep the costs down.
5 1/2 cups butternut squash puree (see notes)
1 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1/8-1/4 teaspoon ground cloves
1/2 cup shredded or desiccated coconut
1 teaspoon salt
1/2 cup date honey, regular honey, or sugar
2/3 cup corn, potato, or tapioca starch
1. Mix all the ingredients together.
2. Pour into a 9x13 baking pan.
3. Bake at 350 until solid, about 45 minutes.
To make a butternut squash puree, bake your butternut squash in the oven whole until it is completely soft. Scoop it out of the peel with a spoon, removing the seeds. One large one is roughly 5.5 cups.
You can also steam the butternut squash.
Alternatively, you can use canned pumpkin (without any additives).
If you want to use sweet potato instead, just bake the sweet potatoes, peel, then mash.
To use carrots, boil the carrots until soft, then blend them until smooth.
To use pumpkin, steam or bake, then remove peels. If very moist, put in a cheesecloth to let the liquids drip out, otherwise this won't solidify.
If you don't care for all the spices in pumpkin pie, reduce the ginger to 1/2 teaspoon, and eliminate the cloves and nutmeg from the recipe.
Are you a pumpkin pie fan? Do you typically make it with pumpkin or butternut squash? From fresh or from canned? What spices do you put in yours? Do you only make yours Thanksgiving, or do you make yours during other times of the year?
Does this recipe look like one you'd try out?