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“Sweet Potato” Pie

1 large butternut squash (large enough to yield 2 cups mashed pulp)

½ cup Egg Beaters or 2 large egg whites

1/3 cup Fat Free Milk

1/3 cup Sugar Free Maple Syrup

1 tsp cinnamon

¼ cup Splenda, granular

1 tsp Vanilla Extract

2/3 cup miniature Marshmallows

Preheat oven to 350 degrees.  Peel squash and cut into large chunks (removing seeds). In a large microwaveable bowl put the chunks and cover with water.  Microwave on High for 8 minutes.  Squash should be tender enough to mash but not fully cooked.  Drain.  Mash the squash; measure out 2 generous cups in to an 8”x8” baking dish sprayed with non-stick spray. Add all remaining ingredients except the marshmallows.  Mix thoroughly.  Allow to cook for 45-50 minutes.  Remove from oven and disperse marshmallows over top of pie.  Return to oven for 5 minutes, until the marshmallows begin to brown.  Cool. 

4 serving @ 2 Dots each.

Note:  Add ¼  cup pecan pieces -3 Dots per serving.

DELISH either way!