Mock Coconut Pie (Spaghetti Squash Pie)


Not too many people would know this spaghetti squash pie is not actually made with coconut. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs


  • 1 cup white sugar

  • 3 large eggs

  • ¼ cup butter, melted

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract

  • 3 cups cooked, shredded spaghetti squash

  • 1 (9 inch) pie shell, baked

  • 1 pinch ground nutmeg (Optional)

  • 1 pinch ground cinnamon (Optional)

  • 1 ½ cups whipped cream for garnish (Optional)


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat sugar and eggs together in a mixing bowl until light and frothy. Beat in butter, lemon juice, and vanilla until well blended. Stir in spaghetti squash.

  3. Pour the mixture into prebaked pie shell. Dust the top with nutmeg and cinnamon.

  4. Bake the pie in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving.

  5. Garnish with whipped cream.

Nutrition Facts (per serving)

424 Calories
30g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 424
% Daily Value *
Total Fat 30g 38%
Saturated Fat 16g 81%
Cholesterol 146mg 49%
Sodium 193mg 8%
Total Carbohydrate 37g 14%
Dietary Fiber 0g 1%
Total Sugars 26g
Protein 4g
Vitamin C 2mg 10%
Calcium 55mg 4%
Iron 1mg 4%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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