What You Need:

Crust

• 1 box Marion's GF Cookie & Muffin Mix
• 1 large egg
• 7 tablespoons extra light olive oil (or 7 tablespoons margarine/ 7 tablespoon of butter as a dairy alternative )
• 1 teaspoon low sodium baking powder (Optional: Can use regular baking powder)
• 12 inch pie pan or round Springform pan for easier pie removal. If you choose a smaller baking pan you have dough remaining for 2 extra mini pies.

Filling

• 2 ½ cups baked butternut squash or pumpkin, or canned 100% Pure Pumpkin
• 4 tablespoons packed brown sugar
• 2 tablespoons honey, maple syrup, agave nectar or other sweetener
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon clove
• Optional: Gingerbread spices such as ginger, cardamom as per your preference (Start with ¼ teaspoon and increase as you enjoy.)

Directions:  

Bake pumpkin or butternut squash and puree or use homemade pre-made frozen pumpkin from freezer and defrost.

Crust

• Spray or grease your baking pan with GF spray, butter or oil.
• Place Marion's Smart Delights mix in a bowl; add baking powder and mix with whisk.
• Add olive oil and egg, mix by hand, with electronic mixer or with a kneading mixer attachment until evenly blended.
• Spread dough in the baking pan. Push dough up very slightly at the edge creating a slight lip to help hold the filling ingredients.

Filling and Baking

• Preheat oven to 350.
• Combine butternut squash or pumpkin, eggs, sugar, and spices in bowl. Mix at low speed for one minute until well blended.
• Taste and adjust flavor as per your preference.
• Spread squash filling in crust.
• Bake for about 40-45 minutes; pie is ready when golden brown on edges and crust seems to loosen from edges and filling inside has become firm. Baking time may be close to 45 minutes.
• Take pie from oven. Let cool for 5 minutes before removing from baking pan. Place on a cooling rack.

Yield: 12 servings

Nutritional Information (1 of 12 slices using 2 ½ cups freshly baked butternut squash and 7 tablespoons extra light olive oil): Calories 210, Calories from Fat 85g, Total Fat 9g, Saturated Fat 2g, Trans Fats 0g, Cholesterol 53mg, Sodium 69mg, Carbohydrate 30g, Dietary Fiber 2g, Sugars 12g, Protein 3g, Vitamin A 30%, Vitamin C 8%, Calcium 4%, Iron 4 %.
Diabetes Exchanges: 2 Carbohydrates, 1 ½ Fats.