Faux Sweet Potato Pie (or Side Dish)

Faux Sweet Potato Pie

I served this recently at a holiday pot-luck dinner and got a lot of requests for the recipe. When I told one party-goer that it was low-calorie and made with butternut squash rather than sweet potatoes, she rushed the table to scoop up the leftovers.

This is one of my favorites—it tastes too good to be true. The bottom of the pie resembles a graham cracker crust while the pie filling itself is filled with creamy flavor. Packed with good-for-you veggies, protein, and fiber; don’t tell the kids it is good for them!

I also use this as a side dish, omitting the bottom crumb layer and pouring the filling into a 9×11 pan. When prepared this way, the cook time decreases to about 40 minutes (using a clear glass pan).

Ingredients

Pie Filling
3 c cooked mashed butternut squash (fresh is best, but frozen works well too)
½ c liquid egg whites
1 scoop vanilla protein powder
3 T fat-free milk powder
3 T Torani Sugar-free Brown Sugar Syrup or 3 packets Splenda for Coffee, Vanilla flavor
½ c sugar-free maple syrup
1 t ground cinnamon
½ c chopped pecans (optional)
2 to 3 c mini marshmallows (optional)

Crumb Bottom
½ c All Bran or Fiber One Cereal (original)
¼ scoop vanilla protein powder
1 t Splenda, granulated (or your choice of granulated sweetener)

Directions

Preheat oven to 350 degrees.

To make crumb bottom for pie, process the cereal until a powdery consistency is reached. Mix with ¼ scoop protein powder and sweetener. Thoroughly spray pie pan with non-stick spray. With a small spoon, cover the bottom of the pie pan evenly with crumb mixture.

Mix all ingredients, except marshmallows and pecans with a hand mixer to remove all lumps. If desired mix in chopped pecans by hand.

Gently pour into pie pan, to leave the crumb bottom undisturbed. Bake for 55 minutes or until edges are brown and toothpick inserted into middle comes out dry.

If marshmallow top is desired, top with a single layer of mini marshmallows – up to 2 cups, use less to cut calories. Raise temperature to 400 degrees and cook for 4 to 6 minutes until marshmallows are browned. Allow to cool before serving.

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