Butternut Squash Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Butternut Squash Pie calories by ingredient
Introduction
This is a fruit juice sweetened, 100% whole grain pie... I have made it with sweet potatoes (delish) and pumpkin, and now tried it with butternut squash - which was really good too. Buttercup squash would be even better! This is a fruit juice sweetened, 100% whole grain pie... I have made it with sweet potatoes (delish) and pumpkin, and now tried it with butternut squash - which was really good too. Buttercup squash would be even better!Number of Servings: 8
Ingredients
-
Whole Grain Crust
1 c whole wheat flour
1 c old fashioned oats
1/4 c canola oil
1/3 c apple juice concentrate
Filling
2 eggs
1 T whole wheat flour
4 oz apple juice concentrate
6 oz Silk Soy Cremer - or 6 oz evaporated milk
1 3/4 c cooked mashed butternut squash (pumpkin, sweet potato or buttercup squash could be used as well)
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger
1/8 t ground cloves
Tips
I always put my pies on a cookie sheet, just in case the bubble over the sides - so they don't make a mess in my oven.
You could also make this pie vegan by substituting 1 Tbsp flax meal mixed with 3 Tbsp of water for each egg. You would need to allow the mixture of flax/water to set for about 5 minutes before incorporating it into the mix. I have not done this yet - but would be interested in hearing how it turns out if anyone does try it.
Directions
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.