Thanksgiving

Squash Cream Pie is for Dessert.

Squash Cream Pie takes 15 minutes to prepare.

Squash Cream Pie takes 60 minutes to cook.

Squash Cream Pie makes 8 servings.

The ingredients for Squash Cream Pie are:

2 Cups Chopped yellow or zucchini squash
1 Cup Fat Free Evaporated Milk
9 Tbs Splenda Blend for Baking
1 egg beaten
2 Tbs Butter
3 Tbs Flour
1 tsp Vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg white (optional)
1 9" frozen pie shell (optional)

Here is how you make Squash Cream Pie:

Wash squash but do not dry it off. (The moisture will be needed to cook the squash.) ChopPut damp chopped squash in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 7 to 11 minutes until very tender. Allow to sit for 3 minutes before removing the wrap. Drain if necessary. Refrigerate for at least 10 minutes to cool.Preheat oven to 325 degrees.Combine cooled squash, evaporated milk, Splenda, whole egg, butter, flour and vanilla in a blender and puree until smooth.Beat the egg white until frothy and brush on the bottom of the pie shell. This should prevent a soggy crust.Pour the squash mixture into the pie shell. (it will be thin) Sprinkle with cinnamon and nutmeg.Bake for 60 mins or until a knife comes out clean.Serving Size: 1/8 pieNumber of Servings: 8Recipe submitted by SparkPeople user QUILTNGAL.

The nutritional information for Squash Cream Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 268.1

• Total Fat: 13.5 g
• Cholesterol: 38.8 mg
• Sodium: 230.7 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 0.7 g
• Protein: 4.2 g

The dietary needs meet for Squash Cream Pie is Low Fat