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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 56.0
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.8 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Butternut Squash Pie (Sweet Potato Pie Substitute) calories by ingredient
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Butternut Squash Pie (Sweet Potato Pie Substitute)

Submitted by: DEBSZI

Introduction

A recipe I found in Hungry-Girl cookbook. It's delicious! I didn't add the marshmallows on the top and it was still good. If you do add marshmallows, be sure to include in your count. A recipe I found in Hungry-Girl cookbook. It's delicious! I didn't add the marshmallows on the top and it was still good. If you do add marshmallows, be sure to include in your count.
Number of Servings: 6

Ingredients

    1 large Butternut Squash
    1/2 cup liquid egg whites
    1/3 cup Silk, Light Vanilla Soymilk
    1/3 cup Maple Grove Sugar Free Syrup
    1/4 cup Splenda
    1 tsp Cinnamon
    1/2 tsp Vanilla Extract
    1/4 tsp Salt

Directions

Use a sharp knife to remove both ends of the squash. Peel squash and cut into large chunks, removing seeds.

Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8-10 minutes and then drain (squash should be tender enough to mash, but not overcooked).

With a potato masher, food processor, or fork, mash squash thoroughly. Measure out 2 generous cups, lightly packed, and place in a baking dish.

Add all ingredients to the dish. Mix ingredients thoroughly, but do not over stir (squash should still be pulpy). Bake in the oven for 45-50 minutes, until solid and not liquidy.

**Pie may be topped with 2/3 cup of mini marshmallows and baked for an additional 5 minutes, but be sure to add these into your calorie count!

Number of Servings: 6

Recipe submitted by SparkPeople user DEBSZI.






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Member Ratings For This Recipe

  • Awesome! Light and airy dessert! Sliced squash lengthwise, removed seeds and baked for about 45 min. in pan with some water, then just scooped out the meat when it cooled. - 12/26/10

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  • I really liked this and made it for thanksgiving. My family likes the traditional sweet potato bake with struesel topping but were happy with this lighter version. - 11/29/10

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  • This was great! I added a tiny bit of ginger and cake spice too! and a tad bit extra vanilla!
    My Hubbie and I ate the whole thing!
    :) - 11/24/10

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  • I made a butternut squash pie this evening. But I did not follow this recipe exactly, but it was very good. I think as good as pumpkin. I will be making this again for sure! - 3/10/10

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