Butternut Squash Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Butternut Squash Pie with Almond CrustIngredients 1 cup cooked mashed butternut squash3/4 cup fat-free Evaporated Milk2 eggs1/4 tsp salt1/2 cup Splenda Brown Sugar Blend2 tsp pumpkin pie spice1 1/2 cup almond meal or almond flour3 tbs butter3 tbs splenda
Directions for Crust
Pre heat oven to 350 F. In a 9"pan mix 1.5 cup almond meal or almond flour 3 tbs melted butter Artificial sweetener equal to 3 tablespoons sugar pat into place with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. The whole pie shell has 11g carbohydrate plus 17g fiber and 30g protein.
Directions for Pie
In blender, purée squash, milk, eggs, brown sugar, pumpkin pie spice and salt until completely mixed. Pour into crust and bake for 45 to 55 minutes or until the pie is set in the center.
Serving Size: Makes roughly 18, 2 inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user JESSIEYORK.
Pre heat oven to 350 F. In a 9"pan mix 1.5 cup almond meal or almond flour 3 tbs melted butter Artificial sweetener equal to 3 tablespoons sugar pat into place with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. The whole pie shell has 11g carbohydrate plus 17g fiber and 30g protein.
Directions for Pie
In blender, purée squash, milk, eggs, brown sugar, pumpkin pie spice and salt until completely mixed. Pour into crust and bake for 45 to 55 minutes or until the pie is set in the center.
Serving Size: Makes roughly 18, 2 inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user JESSIEYORK.
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 7.0 g
- Cholesterol: 44.4 mg
- Sodium: 64.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.4 g
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