Butternut Squash Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash, 2 cupsSplenda, 3/4 cupCinnamon, ground, 1 & 1/2 tspNutmeg, ground, 1/2 tspApple Pie Spice, 1/2 tspHeavy Whipping Cream, 12 fl ozEgg, fresh, 2 large
1
Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
2
Bake until the squash is tender and easily pierced with a knife (about 1 hour)
3
ALLOW TO COOL COMPLETELY. Cut the squash in half, and remove the seeds.
4
Scoop out about 2 cups of the pulp. Place into blender or food processor and puree.
5
Add all remaining ingredients and blend until smooth.
6
Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
7
Cool, serve, enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEVONKALI.
Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
2
Bake until the squash is tender and easily pierced with a knife (about 1 hour)
3
ALLOW TO COOL COMPLETELY. Cut the squash in half, and remove the seeds.
4
Scoop out about 2 cups of the pulp. Place into blender or food processor and puree.
5
Add all remaining ingredients and blend until smooth.
6
Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
7
Cool, serve, enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEVONKALI.
Nutritional Info Amount Per Serving
- Calories: 193.9
- Total Fat: 17.9 g
- Cholesterol: 107.5 mg
- Sodium: 36.9 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
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