Butternut Squash crustless pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 C baked Butternut Squash3/4 C Brown Sugar2 eggs1 C Skim Milk1-2 t Pumpkin Pie spice
Peel and cook squash till tender. I usually just bake it and
then peel. Can be cooked in microwave or boiled also....I like to bake it so that it is less watery. To bake the squash remove
the seeds cut into manageable pieces....Quarter it is fine, wrap in foil and bake for about an hour or so.
Combine all ingredients with mixer, pour into a loaf pan that was sprayed with Pam. Bake @ 350 for 1 1/2 hrs or till
set, like a pumpkin pie. Cut into 6 slices once cooled thoroughly . Serve as a dessert with cool whip if desired.
Serving Size: Makes 6 slices.
Number of Servings: 6
Recipe submitted by SparkPeople user FANCY7446.
then peel. Can be cooked in microwave or boiled also....I like to bake it so that it is less watery. To bake the squash remove
the seeds cut into manageable pieces....Quarter it is fine, wrap in foil and bake for about an hour or so.
Combine all ingredients with mixer, pour into a loaf pan that was sprayed with Pam. Bake @ 350 for 1 1/2 hrs or till
set, like a pumpkin pie. Cut into 6 slices once cooled thoroughly . Serve as a dessert with cool whip if desired.
Serving Size: Makes 6 slices.
Number of Servings: 6
Recipe submitted by SparkPeople user FANCY7446.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 1.8 g
- Cholesterol: 61.8 mg
- Sodium: 59.1 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 3.0 g
- Protein: 4.3 g
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