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A Holiday Substitute for Pumpkin Pie

  • One large butternut squash
  • Between 1 and 1 1/2 cups Splenda or Truvia, depending on how sweet you like it
  • Six eggs
  • One cup heavy cream (or 1/2 cup milk and 1/2 cup unsweetened evaporated milk)
  • Two tsp pumpkin pie spice
  • Two tsp cinnamon
  • Small pinch of salt

Cut butternut squash in half and scoop out the seeds. Place cut side down in a large casserole dish. Add a little water. Cover with aluminum foil and bake for an hour or until soft. Let cool and then remove skin.

Mix squash and other ingredients with electric mixer. Butter a casserole dish to prevent sticking, pour in the mixture and bake in a 350-degree oven for about 1 1/2 hours or until the top is dry and the edges are starting to brown. If cracks start to form, even better.