Harvest Chiffon Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 (21/2-lb) butternut squash, cut in half lenghtwise and seeded3/4 cup Bakers splenda ( may use suger)1 Egg large11/2 tsp. apple pie spice1/4 tsp. salt2 (1/4 oz) envelopes unflavored gelatin1 (12 oz.) can evaporated fat-free milk1 c. thawed frozen fat-free whipped topping1 (6oz) prepared reduced-fat graham cracker crust2 Tbsp. pecans, choppedchocolate-fudge syrup (optional)
makes 10 serings. 1/10th of pie equals 230 calories or less if using slenda sugar
1.Preheat oven to 400. Spray a rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet. Bake until tender,about 40 mins. Turn cut side up and let cool.
2. Scoop out the flesh out of the squash and transfer into a meduim bowl. Mash well with a potatoe masher until smooth (you should have about 13/4 cup). Add the Splenda(or sugar),egg,apple pie spice, and the salt, beating with a whisk until well blended.
3. Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until soften, about 5 mins. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved (about 3 mins,). Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 mins. Transfer to large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set (about 1 hr).
4. gently whisk the squash mixture until smooth. With arubber spatula, fold in the whipped topping. Pour the mixture into the pie crust. Sprinkle with the pecans. Refridgerate until set firm, at least 2 hrs or up to overnight.
For an addtional touch drizzle each serving of pie with 1 Tbsp. chocolate-fudge syrup.
Number of Servings: 10
Recipe submitted by SparkPeople user ARMYMOM46.
1.Preheat oven to 400. Spray a rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet. Bake until tender,about 40 mins. Turn cut side up and let cool.
2. Scoop out the flesh out of the squash and transfer into a meduim bowl. Mash well with a potatoe masher until smooth (you should have about 13/4 cup). Add the Splenda(or sugar),egg,apple pie spice, and the salt, beating with a whisk until well blended.
3. Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until soften, about 5 mins. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved (about 3 mins,). Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 mins. Transfer to large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set (about 1 hr).
4. gently whisk the squash mixture until smooth. With arubber spatula, fold in the whipped topping. Pour the mixture into the pie crust. Sprinkle with the pecans. Refridgerate until set firm, at least 2 hrs or up to overnight.
For an addtional touch drizzle each serving of pie with 1 Tbsp. chocolate-fudge syrup.
Number of Servings: 10
Recipe submitted by SparkPeople user ARMYMOM46.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 8.8 g
- Cholesterol: 22.9 mg
- Sodium: 418.5 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.0 g
- Protein: 6.2 g
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