Butternut Squash Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Butternut Squash Pie calories by ingredient
Introduction
Try instead of pumpkin. Try instead of pumpkin.Number of Servings: 8
Ingredients
-
Butternut Squash, 2 cups
Splenda, 3/4 cup
Cinnamon, ground, 1 & 1/2 tsp
Nutmeg, ground, 1/2 tsp
Apple Pie Spice, 1/2 tsp
Heavy Whipping Cream, 12 fl oz
Egg, fresh, 2 large
Tips
Try without a crust or a low carb version. Add a dollop of whipped cream to make it even more decadent!
Directions
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.