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I enjoy making up recipes and began experimenting with squash a couple years ago. Lase fall, my garden was loaded with squash, so I came up with this creamy pie. It really went over well at Thanksgiving dinner. -Sandra Kreuter Barney, California
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 slice) equals 384 calories, 18 g fat (10 g saturated fat), 40 mg cholesterol, 622 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Butternut Cream Pie in Taste of Home August/September 2004, p28
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 01, 2011 by christyberry
Wow. I'm sorry to disagree with the other reviewers, but I found this pie sickeningly sweet. My children wouldn't even eat it. I tried to salvage it...but ended up throwing it out. The taste could be alright if it wasn't overpowered with the sweetness.
Reviewed on Nov. 18, 2010 by lvs2bake
The reaction to this pie when it is served is enough to make anyone's day.I found it slightly difficult mixing the cream cheese together with the butternut squash, so I used my food processor, which worked!A+
The reaction to this pie when it is served is enough to make anyone's day.
I found it slightly difficult mixing the cream cheese together with the butternut squash, so I used my food processor, which worked!
A+
Reviewed on Jul. 25, 2010 by CWOCN
Wonderful! Smoothe texture, well blended flavor. I lightened with sugar-free pudding, 1% milk, light prepared whipped topping, no-fat caramel topping --everyone asked for seconds.
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