Hg’s I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2
- Reviews 2
Ready In: 1 hr
Serves: 4
Yields: 4 dishes
Ingredients
- 2 cups butternut squash (1 large squash)
- 1⁄2 cup Egg Beaters egg substitute, Original
- 1⁄3 cup light vanilla soymilk
- 1⁄3 cup sugar-free maple syrup
- 1 teaspoon cinnamon
- 1⁄4 cup Splenda granular
- 1 teaspoon vanilla extract
- 2⁄3 cup miniature marshmallow
Directions
- Preheat oven to 350 degrees.
- Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
- Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
- Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.
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