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Mock Coconut Pie (Spaghetti Squash Pie)

Julie Taylor

"Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. 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!"
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1 h servings 424 cals
Original recipe yields 8 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
  3. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 159
  1. 179 Ratings

Most helpful positive review

I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes noth...

Most helpful critical review

I did not really like this at all. It was just strange. There seemed to be a lot of watery juice in it. Sorry. This did not work for me.

Most helpful
Most positive
Least positive

I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes noth...

Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and t...

This is absolutely delicious! My teenagers ask for it all the time. They love it for breakfast! Warm or cold! I would recommend always using the oven to bake the squash when preparing it as the ...

Wow. I was scared to try this pie, but I'm SO glad I did. It was so good. My mother in law and husband couldn't believe there wasn't any coconut in it! It did take a bit longer to cook and wh...

I was pleasantly surprised at how well this turned out. I didn't want to make a crust or go buy one, so I made it crustless. No problem. I didn't want the added fat anyway. It was a too swee...

I was realllllyyyy nervous because I added the squash straight from the oven and it seemed to make the egg mixture go runny. Then I thought I added too much squash (I made a mess). BUT it turn...

What a surprise! I was looking for something to do with spaghetti squash, found this recipe, tuned down my initial "eww..." and "uh...." reactions, tried it... and I LOVE IT! So does my husband,...

Like everyone else, I was pleasantly surprised! I cut the sugar to 3/4C, reduced the butter to 3Tbsp and they were great. Also, to further cut the fat and calories, I made them in cupcake tins...

I thought this recipe was a joke - with a bunch of pre-teen kids giggling at the thought of somebody actually preparing it and serving it to their family. But I had some spaghetti squash left o...