Servings: 8-16Prep Time: 30 Minutes Total Cook Time: 1.5 Hours Total
Butternut squash (1 1/2 cups)
1/2 Cup Brown Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
12 oz Evaporated Milk
(Can substitute Splenda Brown Sugar, Egg Whites and Fat Free Evaporated milk!)
Halve, clean and roast your butternut squash. Every squash is different…but I usually start at 400 degrees and 40 minutes. Sometimes it takes more or less time.
Remove squash flesh from the skin; discard skin. Process squash flesh in a food processor to smooth out the texture if possible. If not, mash it with a fork, large spoon or beat it with mixer. Measure your squash flesh. 1 1/2 Cups will make one pie, 3 cups will make two. Adjust your pie ingredients if needed to coincide with your amount of squash.
Add pie ingredients. Mix well.
Fill pie shells or large glass dish sprayed or buttered. Sprinkle top with nutmeg.
Bake at 350 for 45 minutes and test for doneness.
Categories: Appetizers & Snacks, Crowd-Size, Desserts, Diabetic, Entertaining, Kid-Friendly, Low-Carb, Low-Fat, Low-Sodium, Old-Fashioned, Other Breakfast, Pies, Potluck, Puddings & Custards, Vegetables
Submitted by: tracibest on November 23, 2010