Butternut Squash Pie with Graham Cracker Crust
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
Serves: 8 person(s)
Preparation Time: 10 mins
Cooking Time: 50 mins
Extra Time: 30 mins (for pre-cooking squash)
Yield: 8 x 1/8 pie slices
Hungry for something new? Try this easy squash pie, nestled in a graham cracker crust!
Ingredients:
1 cup cooked mashed butternut squash
3/4 cup fat-free milk
2 eggs
1/2 cup dark brown sugar
2 tsp pumpkin pie spice
1/8 tsp salt
1 store-bought graham cracker crust
Directions:
Preheat oven to 350ºF.
In blender, purée squash, milk, eggs, brown sugar, pumpkin pie spice and salt until completely mixed. Pour into graham cracker crust and bake for 45 to 55 minutes or until the pie is set in the center.
Variations:
Top with a dollop of light whipped cream, Ricotta Cream or Cashew Cream (see recipe links below), if desired.
Serving suggestions are not included in the nutritional analysis.
Author:
American Institute for Cancer Research
AICR
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