Squash Pumpkin Pie
The combination of kabocha squash and butternut is a real favorite. However, you can also substitute cooked buttercup squash, turban squash, or acorn squash for lots of fiber.
INGREDIENTS | SERVES 6
Serving Size 1 slice
- 1 cup cooked pumpkin purée
- 1 cup cooked butternut squash purée
- 1 cup brown sugar
- 1 tablespoon flour
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground coriander
- 1⅓ cups cream
- 2 eggs
- 1 teaspoon vanilla
- 1 rolled-out circle of Whole-Wheat Pie Dough
Preheat oven to 400°F.
In a bowl, combine all the ingredients except the pie dough with a whisk.
Line a pie pan with the pie dough, flute the edges, and pour filling into it.
Bake 15 minutes. Turn the oven down to 350°F and bake another 45 minutes. Cover crust edge with foil if it starts to get too dark during baking.
Cool completely before cutting.
Calories: 437.45
Protein: 5.36 grams
Carbohydrates: 51.04 grams
Fiber: 3.03 grams
Fat: 24.19 grams
Pumpkin Pie Spice
Although you can buy prepared pumpkin pie spice mixes, you can adapt it to your own tastes by making it yourself. Mix 1½ teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, ½ teaspoon ground ginger, ¼ teaspoon allspice, ¼ teaspoon ground cloves. If you are going to use the spices immediately, mince some fresh ginger into the mixture and omit the dried ginger.
