This was a real treat for dessert tonight. I made just the custard to avoid the fat in the crust. For the cup of sugar I used 1/4 cup of Splenda Brown Blend and 1/4 cup of Splenda granulated then an organic free range egg and fat free evap milk. It wasn't firm enough to cut and serve as a pie wedge, no problem there is nothing wrong with the scoop and serve method. I can't say that it truly tastes like pumpkin, but then it isn't pumpkin, it's butternut squash and it has it own wonderful flavor that is so easy to enjoy.
Mary this is a wonderful pie! I baked the squash days ago and allowed it to strain in the fridge to remove all the moisture, I made it today and was so pleased with it, this has the perfect amount of spices, I did pack the brown sugar, we all have a sweet tooth lol! I will be making this again soon, thanks Mary!