CRUSTLESS BUTTERNUT SQUASH OR PUMPKIN PIE

I made this pie using Butternut Squash that I had roasted the day before. We had it for dessert on Thanksgiving, with a dollop of low fat plain yogurt on top. To make it a little sweeter I offered a garnish for those who wanted it, by mixing together some chopped walnuts, brown sugar and a drizzle of toasted sesame oil in a bowl. The garnish can be spooned over top; my preference was to have just the pie with the yogurt. Either way, everyone loved it! 

INGREDIENTS:

-2 CUPS PUMPKIN PUREE or ROASTED BUTTERNUT SQUASH

-1/2 CUP LOW FAT YOGURT

-1 EGG

-1/4 CUP BROWN SUGAR

-1/4 CUP STEEL CUT OATS

-1 TBSP TOASTED SESAME OIL

-1/2 CUP WHOLE WHEAT PASTRY FLOUR

-3/4 TSP BAKING POWDER

-1/2 TSP BAKING SODA

-1 TSP CINNAMON

- PINCH OF NUTMEG

DIRECTIONS:

 

1.       PREHEAT OVEN TO 350F. LIGHTLY OIL A 9 INCH PIE PLATE.

2.       IN A MEDIUM BOWL MIX PUMPKIN, YOGURT, EGG, OIL, STEEL CUT OATS AND SUGAR UNTIL COMBINED.

3.       IN A SEPARATE BOWL WHISK TOGETHER THE FLOUR, BAKING POWDER, NUTMEG AND CINNAMON.

4.       GENTLY FOLD THE DRY INGREDIENTS INTO THE PUMPKIN MIXTURE. POUR INTO PIE PLATE AND BAKE FOR 50-55 MINUTES. ALLOW TO COOL FOR 15 MINUTES, THEN REFRIGERATE FOR AT LEAST 4 HOURS.