This is a surprisingly great pie. I served it at a dinner party and no one guessed it was made from squash. You really have to try it to believe how good it is. I even enjoyed the leftovers for breakfast.
1 9 inch pie crust
3 cups mashed butternut squash* 1/2 cup evaporated fat-free milk 3/4 cup Egg Beaters or 3 eggs 3/4 cup Splenda or sugar* 1 teaspoon salt 1 teaspoon pumpkin pie spice 2 teaspoons vanilla
1/3 cup flour 1/3 cup brown sugar 1/3 cup chopped pecans 3 tablespoon cold butter or margarine, cut in small pieces
Preheat oven to 375 degrees. Place prepared pie crust into 9 or 10 inch deep pie pan. In a large food processor, combine all of the filling ingredients. Process until very smooth. Pour into pie crust. Bake for 30 minutes. While this is baking, combine all topping ingredients in a small bowl. Using a pastry blender or a knife, cut butter into flour mixture. Remove pie from oven after 30 minutes and sprinkle topping on top of pie. Return pie to the oven and bake another 30- 40 minutes or until set in the middle. (Baking time is a total of 60 ? 70 minutes.) Cool before serving. Serve at room temperature.
Note: I prefer making my own mashed squash for this recipe from a 3 pound butternut squash. Microwave the squash for about 5- 10 minutes to soften it enough to cut it open safely. Peel squash with a potato peeler and cut into cubes. (Discard the seeds.) In a large covered sauce pan, cook the cubes of squash in boiling water until very tender. Drain well. If you prefer, you can use two 10 ounce packages of frozen mashed squash. If you use frozen mashed squash, you can use an electric mixer but if you use freshly cooked squash, you need to use the food processor to make it smooth enough
*In most recipes, I prefer to use part Splenda and part sugar. I tested this recipe with ½ cup Splenda and ¼ cup sugar.
Note: Garnish pie with whipped cream if desired.
Nutritional Information per serving:
Calories: 240 Fat, gm.: 9 Protein, gm.: 5 Carbs, gm.: 34 Cholesterol, mg.: 10 Fiber, gm.: 1.1