Watermelon Rind Pie. . .Yep! The Rind.

I’m continually wondering how to reduce waste in food items. So, when summer comes and watermelon is plentiful, making a watermelon rind pie seems logical. Well, it may actually seem a little odd to some people, but being open to possibilities with God’s creation is why he gave us a brain, right?

After all, we are made in his image and after his likeness, which could mean a number of things. (Genesis 1:26) However, the ability to think, have character traits similar to him, and to create things, all come from God.

Therefore, it’s fun to look up ways to experiment with food leftovers, especially large items like watermelon rind!

Devotion

God gives us so much joy in the little things, doesn’t he? We can explore new things, use our imaginations, and create pleasant things for the people we love. The gift of life and the fullness of joy is being carved and molded into the image of his Son, Jesus.

I can’t think of a more generous gift or way of living than to be pleasing to others. Although, I’m not great at doing it all the time, it is my heart’s truest desire.

Every minute of our devotion to what is good and pleasing to God, matters, my friend.

He sees and He knows, how you want to please Him, too. Eventually, our ultimate pleasure is being with him forevermore.

You make known to me the path of life;
    in your presence there is fullness of joy;
    at your right hand are pleasures forevermore.

Psalm 16:10-11 ESV – For you will not abandon my soul to – Bible Gateway

In the meantime, we’ll enjoy everything he puts in his Word, the garden! There are more than a few benefits to this watermelon rind, than I ever knew.

Once I got some taste testers in line and proper feedback, I was able to tweak the recipe to be more texture and taste friendly. Oh… . and this much watermelon rind is enough to make two pies! So, you may want to double the pie crust recipe below for another, or use your standard pie crust recipe.


Watermelon Rind Pie. . .Yep! The Rind.

  • 6 Cups Watermelon Rind * (cooked until tender)
  • 1 Lemon ((Juice and grated peel))
  • 1 Banana
  • 10 Drops Stevia ((Vanilla Cream))
  • 3 Tbsp Honey (or sugar)
  • 2 eggs
  • 8 ounces Cream Cheese

Crust

  • 1/2 Cup Walnuts
  • 1/2 Cup Tapioca Flour
  • 1 Tbsp Chia seeds ((expanded in 1/4 cup water))
  • 1 tsp coconut oil ((to coat the pie dish))

  1. *Please note there is no nutritional value available in this program for the rind. I have found other sources that say it is low in calories, and high in vitamins A, B-6, and C. It also has zinc and potassium and is high in carbs 2 cubes has about 17grams.

  2. Preheat oven to 350 degrees and take the washed watermelon and peel the dark green rind off of the "meat" of the rind. Cut it into small cubes and place it on a parchment lined baking sheet. Sprinkle it with a mixture of 1/4 cup of sugar and 1/8th tsp of stevia. Bake until tender about 25-30 minutes.

  3. Once it is tender, combine it in a large bowl with the juice of 1 lemon and the zest of one lemon.

  4. Add an 8 ounce package of cream cheese and mix until well blended.

  5. Add two eggs and 1 tablespoon of tapioca flour.

  6. Pour into prepared crust and bake 35 to 45 minutes.


So, are you brave enough to try it?

I will definitely try it again, since the texture issue is fixed! I’ll post better pictures, too!

If you haven’t subscribed yet, don’t forget to do that on your way out.

Also, be sure to check out other low sugar summer treats on the blog! Low Sugar Cherry Tarts, Energy Boosting Breakfast Brownies, and Cranberry White Chocolate Granola Bars are a few.

If you need a wellness coach, I am here for you request an appointment here!



Butternut Squash Pie

The harvest of butternut squash is storing well for winter and I’m using one today to develop a butternut squash pie for my family, Thanksgiving Day. God’s design for this winter squash is something to be admired. The skin hardens to protect the flesh inside and it stays well protected for months.

It gets so hard, I don’t even bother to peel it when I’m ready to use it! Instead, I place it on a baking sheet to bake at 350 degrees. After about 45 minutes in the oven, I let it cool until it’s ready to handle.

vines of Butternut squash

Benefits of This Butternut Squash Pie

  • The pie is naturally sweet so you and I can use less sugar.
  • It tastes like pumpkin pie, so you won’t need a store-bought unknown source of pumpkin to bake with, you can create your own.
  • It’s super easy to make!
  • It has the same antioxidant benefits of all butternut squash recipes. They have beta-carotene and A-carotenoids. This is helpful to deter macular degeneration and cataracts and help protect the epithelium (the inner lining of our blood vessels). We need all the heart protection we can get.
  • One cup has a large amount of vitamin A (212%), some C (35%), B6 (10%), and a little potassium and magnesium.
  • God’s plan for your physical health is evident in the things He created. We see this every time we read how many vitamins, minerals, and antioxidants are placed in the plants and what they do for our bodies! On the other hand, we know man’s ultra-processed items destroy the cells and cause chronic disease.
  • Let’s get our families away from that practice and towards a less toxic cooking experience.

Harvested butternut squash

He has caused his wondrous works to be remembered;
    the Lord is gracious and merciful.
He provides food for those who fear him;
    he remembers his covenant forever.

Psalm 111:4-6 ESV – He has caused his wondrous works to be – Bible Gateway

Butternut Squash Pie

Recipe for Butternut Squash Pie


Butternut Squash Pie

  • 2 Cups Butternut (Prebaked)
  • 1/4 Cup Unsweetened Vanilla Almond Milk
  • 3 Eggs
  • 3 ounces Maple Syrup
  • 1 Pinch All natural Stevia
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Fresh-Milled Pie Crust

Fresh-Milled Pie Crust

  • 1 1/2 Cups Fresh-milled grain (soft white)
  • 6 tbsp butter or 1/4 cup olive oil
  • 1/2 tsp stevia syrup (optional)
  • 1 tsp salt
  • 9 tbsp water

  1. To make your pie crust, mix the salt with the flour, cut the butter into the flour until it looks like crumbles. Add the stevia syrup (homemade stevia is 1/2 tsp, store bought is just a couple of drops because it's much more concentrated). to the water

  2. Add the water, start with 6 tsp, depending on humidity, it may need more. You'll know if it looks dry and it not forming a ball to add more. Roll it out and cover your pie dish.

The Pie Filling

  1. In a large mixing bowl combine your butternut squash with the spices, maple, syrup, eggs, and milk, and a pinch of stevia. Mix all ingredients together until well blended.

  2. Pour into the pie crust and bake about 30 minutes, checking with a toothpick to make sure it comes out clean. Cool and serve!

**The nutrition facts for the fresh-milled pie crust are not in the nutrition calculator system, so there is more fiber in the fresh-milled pie crust than what is displayed.***


I hope you give this zero refined sugar pie a try for your holiday! I love developing recipes from God’s garden goodness, He supplies such abundance and gives so much thought and care into what we need, it is easy to be thankful!

If you are looking for other recipes using your butternut squash here is another one you might like! I do an entire workshop on using butternut squash too, so look at my booking a workshop page to see if you and a few friends might want a girl’s night out to enjoy this creative workshop!

I look forward to serving you and offering you add free recipes and browsing on this site! Share this recipe with a friend or on your social media so others can be encouraged too!

References:

Tang G. Bioconversion of dietary provitamin A carotenoids to vitamin A in humans. Am J Clin Nutr. 2010 May;91(5):1468S-1473S. doi: 10.3945/ajcn.2010.28674G. Epub 2010 Mar 3. PMID: 20200262; PMCID: PMC2854912.