Squash or sweet potato Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 60.8
  • Total Fat: 3.8 g
  • Cholesterol: 59.2 mg
  • Sodium: 102.4 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Squash or sweet potato Pie calories by ingredient


Introduction

This delectable treat is easy to make for when you just want to kill your cravings and goes well to substitute as squash pie as well. Sugar can be substituted with splenda and reduce your calories even more. This delectable treat is easy to make for when you just want to kill your cravings and goes well to substitute as squash pie as well. Sugar can be substituted with splenda and reduce your calories even more.
Number of Servings: 16

Ingredients

    2/3 of a squash or 2 sweet potatoes
    2 eggs
    2 egg yolks
    16 packets of splenda
    1/2 tsp salt
    1 tsp cinnamon, ground
    1/4 tsp ground ginger
    1/4 tsp freshly grated nutmeng
    1 1/4 cups of half-and-half
    2 Keebler Ready Crust reduced fat graham pie crust

Directions

The filling should be enough for two pies.After peeling and cutting squash (or potatoes) into quarters, place in pressure cooker with 2 cups of water. Once pressure starts, give it approximately 15 to 20 minuttes to cook the potatoes. Once the pressure is all gone from the cooker, carefully remove the lid. Carefull, it will be hot! Remove potatoes from cooker to allow them to cool. Whisk together eggs and egg yolks; set aside. Meanwhile, in a food processor, put together all dry ingredients, half-and-half, egg mixture and potatoes. Process til well blended; Add to pie crust and bake for 1 hour at 350 degrees or til baked thru; set aside for cooling. Serves 16; enjoy!

Number of Servings: 16