Name: Butterscotch Pie
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 cups gluten-free rolled oats; 1 Tbsp cinnamon; 1 tsp vanilla bean powder; 12 ounces pitted dates (about 2 cups); 2–3 medium orange sweet potatoes (about 1 pound or 3 cups roasted); 2 large very ripe bananas (about 1 cup); 1 Tbsp pumpkin pie spice; 1 tsp vanilla bean powder; Raspberries or strawberries

Recipes » Desserts » Butterscotch Pie

By Chef AJ

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ndulge in a healthy twist on a classic with this Butterscotch Pie! Made with wholesome ingredients like sweet potatoes and dates, this dessert is a delightful treat that's also good for you. The creamy butterscotch filling is complemented by a crunchy oat crust and a fresh berry topping, creating a perfect balance of flavors and textures.

Prep: 20 mins Cook: 1 hr

Chef’s Notes: I love to mix and match my recipes to create new recipes. Simply take the recipe for Snickerdoodle cookies and double it for a delicious low-fat piecrust. Then top it with the Butterscotch Pudding, and voila!—you’ve got Butterscotch Pie.

Reprinted from Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit (BPC, 2024)

Ingredients

Crust

2 cups gluten-free rolled oats
1 Tbsp cinnamon
1 tsp vanilla bean powder
12 ounces pitted dates (about 2 cups)

Butterscotch Pudding

2–3 medium orange sweet potatoes (about 1 pound or 3 cups roasted)
2 large very ripe bananas (about 1 cup)
1 Tbsp pumpkin pie spice
1 tsp vanilla bean powder

Topping

Raspberries or strawberries

Whole Food, Plant-Based Living: Getting Started

Instructions

Butterscotch Pudding

1. Preheat oven to 400°F. Line a baking tray with parchment paper or a nonstick silicone baking mat.
2. Poke several holes in the sweet potatoes and roast them on the prepared baking tray for 60–90 minutes, depending on their size, until soft. Let cool and peel.
3. Place all ingredients in a high-speed blender and blend until smooth and creamy. Pour into dessert glasses and chill.

For the crust

1. Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency.
2. Add dates and process until a ball starts to form.
3. Press into a 9-inch pie plate or tart pan and flatten into a crust, making sure you go up the sides of the pan.
4. Fill with Butterscotch Pudding.
5. Top with fresh raspberries or strawberries.