Squash Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Chopped yellow or zucchini squash1 Cup Fat Free Evaporated Milk9 Tbs Splenda Blend for Baking1 egg beaten2 Tbs Butter3 Tbs Flour1 tsp Vanilla1/2 tsp cinnamon1/4 tsp nutmeg1 egg white (optional)1 9" frozen pie shell (optional)
Wash squash but do not dry it off. (The moisture will be needed to cook the squash.) Chop
Put damp chopped squash in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 7 to 11 minutes until very tender. Allow to sit for 3 minutes before removing the wrap. Drain if necessary. Refrigerate for at least 10 minutes to cool.
Preheat oven to 325 degrees.
Combine cooled squash, evaporated milk, Splenda, whole egg, butter, flour and vanilla in a blender and puree until smooth.
Beat the egg white until frothy and brush on the bottom of the pie shell. This should prevent a soggy crust.
Pour the squash mixture into the pie shell. (it will be thin) Sprinkle with cinnamon and nutmeg.
Bake for 60 mins or until a knife comes out clean.
Serving Size: 1/8 pie
Number of Servings: 8
Recipe submitted by SparkPeople user QUILTNGAL.
Put damp chopped squash in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 7 to 11 minutes until very tender. Allow to sit for 3 minutes before removing the wrap. Drain if necessary. Refrigerate for at least 10 minutes to cool.
Preheat oven to 325 degrees.
Combine cooled squash, evaporated milk, Splenda, whole egg, butter, flour and vanilla in a blender and puree until smooth.
Beat the egg white until frothy and brush on the bottom of the pie shell. This should prevent a soggy crust.
Pour the squash mixture into the pie shell. (it will be thin) Sprinkle with cinnamon and nutmeg.
Bake for 60 mins or until a knife comes out clean.
Serving Size: 1/8 pie
Number of Servings: 8
Recipe submitted by SparkPeople user QUILTNGAL.
Nutritional Info Amount Per Serving
- Calories: 268.1
- Total Fat: 13.5 g
- Cholesterol: 38.8 mg
- Sodium: 230.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 0.7 g
- Protein: 4.2 g
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