Decided to experiment on the butternut squash pie recipe a bit to make a little more like a traditional pumpkin pie texture, minus the sugar and condensed sweetened milk and such. Here’s what I came up with.
1 Acorn Squash, peeled and roasted with cinnamon/pumpkin pie spice
1/2 can pumpkin puree (left over from yesterdays muffins, naturally)
1/4 cup splenda (or to taste)
1 or 2 teaspoons vanilla extract
4 TBSP butter or butter like stuff, I used the omega 3 smart balance 50/50 butter sticks
Crust was Chris’s 4 min recipe, I used chopped walnuts and some almond flour to fill in the gaps
Baked the pie until it looked done, probably almost 20 minutes.
You could probably use all pumpkin if you wanted, or any other squash really…maybe not spaghetti.
The texture is just like any pumpkin pie I’ve ever had!