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Cranberry Squash Pie

By: gfp

Squash and cranberries say Fall pie, doesn’t always have to  be pumpkin.

Preparation Time Time To Table
20 min. 90 min.

Ingredients:

    • 2 C. butternut squash, cooked and mashed, or acorn squash.
    • 3 egg(s)
    • 1/2 C. apple juice , fresh when possibleFODMAP
    • 1/2 C. sour cream FODMAP
    • 1/2 C. brown sugar
    • 1/2 C. cranberries, roughly chopped
    • sea salt, Dash
    • 1 C. dates, pitted. For crustFODMAP
    • 2 C. walnuts, chopped. For crust
    • 1 Tbsp. olive oil, add to dates and walnuts for crust

Preheat over to 350. 

Can go crustless OR make date and walnut crust:  put dates, walnuts, and oil  in blender or food processor and process till mealy.  Press into pie pan, no need to bake, just add filling.

Spread squash onto a paper towel on a dry surface and let soak for 5-10 minutes to remove excess moisture. 

Combine squash, eggs, juice, sour cream, sweetener, and salt into a large mix bowl or food processor and blend until smooth. 

Stir in chopped cranberries and pour into pie crust. Place back in oven for 75-80 minutes or until set, crust may be dark.

Yield: 

8 Servings

Nutritional Information

Serving size:
1 Slice
Amount per serving
Total Calories:
183
Total Fat Calories:
76
Fat:
9gm
Saturated Fat:
2gm
Protein:
4gm
Carbohydrate:
25gm
Sugar:
20gm
Fiber:
1gm
Sodium:
38mg

Tip: 

If in a pinch for time, use the organic squash puree in a can.