Butternut Squash Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.2
- Total Fat: 10.3 g
- Cholesterol: 17.7 mg
- Sodium: 11.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
View full nutritional breakdown of Butternut Squash Pie calories by ingredient
Introduction
a recipe shared by a friend. Delicious nutty crust complements the squashed lightly sweetened with maple syrup a recipe shared by a friend. Delicious nutty crust complements the squashed lightly sweetened with maple syrupNumber of Servings: 12
Ingredients
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Crust:
1.5 c rolled oats
0.5 c brown rice flour
0.5 c whole almonds, chopped
0.33 c. olive oil
3 TBSP maple syrup
0.25 c water
pinch of salt
Filling:
3 lb butternut squash
1 egg + 1 egg white
2.5 TBSP maple syrup
1 tsp ground cinnamon
0.25 tsp of each: ginger, cloves, nutmeg
Directions
1. Preheat oven to 400 F.
2. Cut squash in half, place cut side down, bake 45-50 min
3. Scoop the seeds out. Peel & mash squash. Should be 3 cups
4. For crust: Mix all crust ingredients. With we hands press into 9 inch pie plate. Bake for 5-7 min. Do not let it brown.
5. Make pie filling by mixing butternut squash, eggs, maple syrup, salt and spices until smooth.
6. bake at 400 F for 15 min, then 375 F for 30 min.
Number of Servings: 12
Recipe submitted by SparkPeople user LAURAT77.
2. Cut squash in half, place cut side down, bake 45-50 min
3. Scoop the seeds out. Peel & mash squash. Should be 3 cups
4. For crust: Mix all crust ingredients. With we hands press into 9 inch pie plate. Bake for 5-7 min. Do not let it brown.
5. Make pie filling by mixing butternut squash, eggs, maple syrup, salt and spices until smooth.
6. bake at 400 F for 15 min, then 375 F for 30 min.
Number of Servings: 12
Recipe submitted by SparkPeople user LAURAT77.