Dessert

Butternut Squash crustless pie is for Dessert.

Butternut Squash crustless pie takes 150 minutes to prepare.

Butternut Squash crustless pie takes 90 minutes to cook.

Butternut Squash crustless pie makes 6 servings.

The ingredients for Butternut Squash crustless pie are:

3 C baked Butternut Squash
3/4 C Brown Sugar
2 eggs
1 C Skim Milk
1-2 t Pumpkin Pie spice

Here is how you make Butternut Squash crustless pie:

Peel and cook squash till tender. I usually just bake it and then peel. Can be cooked in microwave or boiled also....I like to bake it so that it is less watery. To bake the squash removethe seeds cut into manageable pieces....Quarter it is fine, wrap in foil and bake for about an hour or so. Combine all ingredients with mixer, pour into a loaf pan that was sprayed with Pam. Bake @ 350 for 1 1/2 hrs or tillset, like a pumpkin pie. Cut into 6 slices once cooled thoroughly . Serve as a dessert with cool whip if desired.Serving Size: Makes 6 slices.Number of Servings: 6Recipe submitted by SparkPeople user FANCY7446.

The nutritional information for Butternut Squash crustless pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.1

• Total Fat: 1.8 g
• Cholesterol: 61.8 mg
• Sodium: 59.1 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 3.0 g
• Protein: 4.3 g