Donna’s butternut squash pie
This is a fun substitute for pumpkin pie. It is super smooth and so good.
1 – 9 inch premade pie crust (refrigerated rolled pie crust in a box)
2 cups cooked and pureed butternut squash
1/2 cup evaporated milk or half & half
1/4 cup brown sugar
1/4 cup Splenda or additional sugar
2 tablespoons maple syrup
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1/2cup chopped toasted or sugared pecans, optional
Preheat oven to 375 degrees. Unroll pie crust and place in a 9″ pie pan. Prick the bottom and sides of the pie crust with a fork. Line pie crust with parchment paper and fill with pie weights or dried beans. (This prevents the crust from puffing up when baking.)
Bake for 15 minutes. Remove pie weights and parchment paper. Increase oven temperature to 425 degrees.
In a large bowl, combine all remaining pie ingredients. Beat well with electric mixer or food processor. Pour batter into prebaked pie crust. Bake for 10 minutes. Reduce oven temperature to 325 degrees. Bake 30 – 45 minutes or until the edges puff up and the center is almost firm. It should wiggle only slightly in the center when you gently nudge the pie pan. Cool to room temperature.
Sprinkle with toasted or sugared chopped pecans if desired.
Note: In place of pumpkin pie spice, substitute 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ginger, and 1/8 teaspoon nutmeg
Nutritional information per serving( 8)
Fat, gm.: 9
Protein, gm.: 5
Carbs, gm.: 24
Cholesterol, mg.: 80
Fiber, gm.: 1
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