*This is a variation on the crustless pumpkin pie and it's really good! I used to make a full fat version of this pie and even my veggie hating son loved it...he likes this one too! I hope that you enjoy it! Colette
Crustless Butternut Squash Pie POINTSŪ value | 1 Servings | 8
I halve and seed a large butternut squash and bake it in a 350*F oven until soft...let it cool then scoop the flesh out of the skin. You may have to bake a couple to get the 2 cups of squash but you can freeze the leftover squash in a ziplock bag and use it in soups or for another pie later. You will deffinatly make another one after tasting this!
Ingredients 15 oz butternut squash (about 1-3/4 cups) cooked and mashed 12 oz fat-free evaporated milk 1/2 cup Egg Beaters egg substitute 3/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 1 tsp vanilla extract 2 tsp pumpkin pie spice (or to taste) 1/2 tsp salt (optional)
Instructions Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray.Bake at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.
-- Edited by Colette at 14:09, 2006-09-18
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
