In a mixer, combine 3 cups cooked butternut squash with 2 eggs, 1 cup (nonfat) evaporated milk, 1 cup (light) brown sugar, 1 tablespoon cornstarch, a teaspoon of vanilla and pumpkin pie spice and a dash of salt; pour into unbaked pie shell. Bake at 350 for 35-40 minutes.
Nutrition information
Serving Size: dish
Servings: 8
AMOUNT PER SERVING
calories 277
calories from fat 78 (28%)
fat
saturated fat
cholesterol
sodium
carbohydrates
fiber
sugars
protein
9 g
3 g
54 mg
180 mg
46 g
1 g
23 g
6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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