Using Seasonal Foods to Make Pumpkin or Squash Pie

Pumpkin is a food low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber.

The pumpkin seeds are also a great protein to add as a snack, either store bought or when they are roasted right from your big carving pumpkin.

Winter Squash Pie
This recipe works with just about any squash-type vegetable. Try Acorn Squash, Banana Squash, Turban Squash, Pumpkins, Delicatas, or Yams —Even Carrots.

For one 10” pie; 8 servings: Preheat Oven to 350 degrees.

  • Bake your squash of choice till soft
  • Scoop out and puree enough for 2 cups
  • Mix the filling in the blender

Mix the crumb crust together:

  • 1 cup dry whole grain breadcrumbs
  • 4 TBS Fructose
  • 4 TBS Melted Butter
  • 2 teaspoons sweet tooth baking spice

Pat into pie pan and chill.

Mix the filling in the blender:

  • 2 cups squash puree
  • 1 cup plain yogurt
  • 1⁄2 cup honey
  • 3 eggs
  • 1⁄4 cup maple syrup
  • 1 teaspoon cinnamon

Pour filling into crust. Sprinkle on 1⁄2 cup raisins, and bake for 45 minutes.

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