Thread: Winter Squash
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Old 10-05-2006, 02:44 AM   #27
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Location: Pittsburgh, PA
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WOE: Low Carb Maintenance
Start Date: May 2005
Originally Posted by Tweaker Geek View Post
Kevin, care to share your butternut squash pie recipe?
Sorry Tweaker, I forgot all about saying I would do this.

Ok, this is my HC version since it was always perfect and up until now I had no real sub for evaporated milk...last year I just used heavy cream. Also when I made this last year I was still a bit of a rookie at sweeteners and just used splenda. A note: you will notice the variable sweetener amounts....this is because the texture and taste of butternut can vary so much I adjust by taste. For the most part though.....the older the squash is the more sweetener needed.

I will post my final recipe with adjust to sweeteners and milk closer to Thanksgiving in its own thread. The crust will be my carbalose crust though.

Butternut Squash Pie

2 eggs (beaten)
2 cups squash (cooked and smashed)
3/4 to 1 cup brown sugar
2 t. cinnamon
1 t. vanilla
1 T. flour
1/2 t. salt
1 can evaporated milk

Combine eggs and squash.
Blend in sugar, spices, flour and salt and Mix well.
Add milk and mix well.
Pour into unbaked crust.
Bake in a 425 degree preheated oven for 15 minutes.
Reduce temperture to 350 degrees for 35 to 40 minutes or until knife inserted in middle comes out clean.

Last edited by Kevinpa; 10-05-2006 at 02:48 AM..
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