Butternut Squash Pie (Sweet Potato Pie Substitute)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 56.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 356.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.3 g
- Protein: 3.1 g
View full nutritional breakdown of Butternut Squash Pie (Sweet Potato Pie Substitute) calories by ingredient
Introduction
A recipe I found in Hungry-Girl cookbook. It's delicious! I didn't add the marshmallows on the top and it was still good. If you do add marshmallows, be sure to include in your count. A recipe I found in Hungry-Girl cookbook. It's delicious! I didn't add the marshmallows on the top and it was still good. If you do add marshmallows, be sure to include in your count.Number of Servings: 6
Ingredients
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1 large Butternut Squash
1/2 cup liquid egg whites
1/3 cup Silk, Light Vanilla Soymilk
1/3 cup Maple Grove Sugar Free Syrup
1/4 cup Splenda
1 tsp Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Salt
Directions
Use a sharp knife to remove both ends of the squash. Peel squash and cut into large chunks, removing seeds.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8-10 minutes and then drain (squash should be tender enough to mash, but not overcooked).
With a potato masher, food processor, or fork, mash squash thoroughly. Measure out 2 generous cups, lightly packed, and place in a baking dish.
Add all ingredients to the dish. Mix ingredients thoroughly, but do not over stir (squash should still be pulpy). Bake in the oven for 45-50 minutes, until solid and not liquidy.
**Pie may be topped with 2/3 cup of mini marshmallows and baked for an additional 5 minutes, but be sure to add these into your calorie count!
Number of Servings: 6
Recipe submitted by SparkPeople user DEBSZI.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8-10 minutes and then drain (squash should be tender enough to mash, but not overcooked).
With a potato masher, food processor, or fork, mash squash thoroughly. Measure out 2 generous cups, lightly packed, and place in a baking dish.
Add all ingredients to the dish. Mix ingredients thoroughly, but do not over stir (squash should still be pulpy). Bake in the oven for 45-50 minutes, until solid and not liquidy.
**Pie may be topped with 2/3 cup of mini marshmallows and baked for an additional 5 minutes, but be sure to add these into your calorie count!
Number of Servings: 6
Recipe submitted by SparkPeople user DEBSZI.
Member Ratings For This Recipe
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