Butternut Squash Pie

Ingredients:

• 1 prepared pie crust

• 2 cups mashed butternut squash (about 1 medium squash) (Time Saving Tip: Buy cubed squash and microwave until soft enough to mash)

• 1/2 cup half and half (or coconut cream for dairy-free substitute)

• 1/3 cup maple syrup

• 1/3 cup white sugar

• 3 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon pumpkin pie spice

Instructions:

1. Preheat oven to 350 degrees

2. Blend butternut squash in a food processor until smooth. Add remaining ingredients.

3. Pour filling into pie crust. Bake at 350 F for 45 minutes (cover pie crust edges with foil or a crust saver to prevent overbrowning). Filling should be just set in the middle.

4. Remove from oven and cool. Chill in the refrigerator before serving.

Nutrition Facts (per serving):

Calories: 231
Fat: 7 g
Sodium: 150 mg
Carbs: 38 g
Protein: 2 g