Sugar Free Pumpkin Pie

sugar-free pumpkin pie

Sugar Free Pumpkin or Butternut Squash Pie

This can be done with either pumpkin or butternut squash. Personally, I really like the butternut squash.
Both pumpkin and butternut squash are high in carotenes, especially beta carotene (thus the orange color), and,
to my knowledge, iron and other vitamins. They are not high in carbs.

You can use the pecan crust suggested herein, or this flax-meal pie crust

INGREDIENTS

  • pumpkin or squash (duh)
  • spices: splenda, cinnamon, nutmeg, cloves, ginger, all dried/powder form, and table salt
  • heavy cream and milk
  • two eggs
  • crushed pecans (for crust)
  • butter or margarine

PREPARATION:

  1. Take a small pumpkin or normal butternut squash, like 1 lb., cut and skin it and boil it down until it is soft.
  2. Place c. 15 oz of the above-mentioned, now mushy gourd in the blender with 1 cup of heavy cream, 1/2 cup of milk, both eggs, a tblspoon of cinnamon, a cup of splenda, half a teaspoon of salt, and a pinch or two of each of the other spices, to flavor.
  3. BE CAREFUL with nutmeg and cloves, especially, as well as ginger. They are all powerful spices, and, while very yummy in appropriate amounts (I recommend a pinch to half a teaspoon, no more), too much will overpower the final product. Add the eggs, too.
  4. Blend the mixture until it is creamy, like a milkshake.
  5. Resist the urge to add vodka and drink pumpkin smoothy/daquiris (works best if you do not have raw egg in there, but the egg is needed for the pie, so, try that another time).
  6. Mixed the crushed pecans with melted butter and a quarter cup of splenda, and spread this mixture in the pie pan.
  7. Pour in the blended pumpkin/squash mixture, place in preheated oven (350°), and bake for c. 45 minutes, or until an inserted butter knife comes out clean.
  8. Allow to cool, top with whipped cream, and a sprinkle of cinnamon, and dig in.

NOTES: pumpkin, squash, pie, dessert, sugar free, sugar-free, butternut


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