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Pumpkin Pie


Pumpkin Pie

This low sodium recipe was originally a high sodium recipe for a Thanksgiving pumpkin pie. I prefer the smooth taste of butternut squash, and the contribution of very low sodium soy milk.

10 servings: 79 mg. sodium per serving

1 (2-1/2 pound) butternut squash
1/4 teaspoon salt
1-1/4 cup unsweetened, very low sodium soy milk
3 large eggs, beaten
2/3 cup brown sugar
2 Tablespoons sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 single salt free pie crust

Prep. Instructions

1. Peel the hard skin from the butternut squash. Cut squash into 1 inch cubes. (Remove seeds and pulp with a spoon.) Place in a stockpot; barely cover with water. Bring water to a boil; turn heat down and simmer squash for 15 to 20 minutes, until tender.
2. Place squash, about 1/3 at a time, into a blender, adding no water. Blend until smooth. Measure out 1-3/4 cup pureed squash; place in a large mixing bowl. Save the leftover squash to make pumpkin cookies.
3. Roll out dough from a single salt free pie crust on a lightly floured surface into a circle about 12 to 14 inches round, to a thickness of 1/8 inch. Carefully fold dough in half, lift gently and unfold into 9-inch pie pan. Trim dough overhang to 1/2 inch, then fold the edge under and crease the dough with your finger around the perimeter of the pie pan. Set aside.
4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 425 degrees F.

2. In the large mixing bowl, blend remaining ingredients into the pureed squash, one at a time, until well blended.

3. Fill pie crust with squash mixture. Bake for 10 minutes. Turn heat down to 350 degrees F. Cook an additional 40 minutes, or until a fork inserted into the center comes out clean.

4. Place pie on a wire rack to cool. Refrigerate until serving time. Can be served with a dollop of whipped cream. - Copyright © 2023 Judy Reynolds