Butternut Squash Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Whole Grain Crust1 c whole wheat flour1 c old fashioned oats1/4 c canola oil1/3 c apple juice concentrateFilling2 eggs1 T whole wheat flour4 oz apple juice concentrate6 oz Silk Soy Cremer - or 6 oz evaporated milk1 3/4 c cooked mashed butternut squash (pumpkin, sweet potato or buttercup squash could be used as well)1/2 t salt1/2 t cinnamon1/4 t nutmeg1/4 t ginger1/8 t ground cloves
Preheat oven to 450 degrees.
Mix the ingredients for the crust together in a bowl. Once it comes together in a cookie dough like consistency, put it into a pie plate which you sprayed with Pam. Press the crust into the bottom of the pan, and then work it up the sides of the dish. It will not flute over the edge of the pan - but will come just to the edge or slightly below.
Take your eggs, flour, apple juice concentrate and soy creamer and mix them well. Add in the squash and remaining ingredients. Blend them with an immersion blender or similar device until the filling is free of lumps and well incorporated.
Pour the filling into the prepared crust and place into the oven. Once you have the pie in the oven, immediately turn the oven down to 350 degrees.
Check the pie in the center with a tooth pick at around 45 minutes. It can take up to 60 minutes to fully cook. When it is done, the toothpick will not be wet, and the pie will not jiggle in the middle. Remove the pie from the oven and allow to cool (if you can make it that long).
Serving Size: 1/8 of the pie
Number of Servings: 8
Recipe submitted by SparkPeople user MAMALAEE.
Mix the ingredients for the crust together in a bowl. Once it comes together in a cookie dough like consistency, put it into a pie plate which you sprayed with Pam. Press the crust into the bottom of the pan, and then work it up the sides of the dish. It will not flute over the edge of the pan - but will come just to the edge or slightly below.
Take your eggs, flour, apple juice concentrate and soy creamer and mix them well. Add in the squash and remaining ingredients. Blend them with an immersion blender or similar device until the filling is free of lumps and well incorporated.
Pour the filling into the prepared crust and place into the oven. Once you have the pie in the oven, immediately turn the oven down to 350 degrees.
Check the pie in the center with a tooth pick at around 45 minutes. It can take up to 60 minutes to fully cook. When it is done, the toothpick will not be wet, and the pie will not jiggle in the middle. Remove the pie from the oven and allow to cool (if you can make it that long).
Serving Size: 1/8 of the pie
Number of Servings: 8
Recipe submitted by SparkPeople user MAMALAEE.
Nutritional Info Amount Per Serving
- Calories: 279.0
- Total Fat: 10.7 g
- Cholesterol: 46.3 mg
- Sodium: 181.7 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 4.7 g
- Protein: 5.5 g
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