Butternut Squash Pie With Pomegranate Seeds!

Hello!! HAPPY Fridayyyyy :D
How are you?! How was your week?! I hope you had a PRODUCTIVE one!! I've definitely had more productive weeks :D I was sick on Tuesday and Wednesday, so spent those days with tissue in my nose and moaning in bed...lol! I hope you got the message about me not posting last Wednesday! If not, I'm sorry!! Today, I'm feeling pretty much back to normal (yeaaaaa) and happy to be out of my pajamas and back in my workout clothes :D It's Friday, so don't forget to check out the 2 (yes...2) SMOOTHIE recipes at the bottom of this post! Wooo Whooo!!

Today's post is a pie recipe! Who doesn't like pie...especially this time of year?! Thanksgiving is right around the corner and this recipe makes a fabulous addition to the dessert table :D

BUTTERNUT SQUASH PIE WITH POMEGRANATE SEEDS
Prep 25 minutes plus chilling time.
Cook 35 minutes.
Makes 1 pie.
You can bake the pie up to 2 days ahead and then garnish just before serving. (Not up for making crust? Use a store-bought 9-inch graham cracker pie shell.)

For the crust:
About 11 whole cinnamon graham crackers (to yield 1 1/2 cups crumbs)
5 Tbsp melted unsalted butter
2 Tbsp sugar
Pinch of fine salt

For the filling:
10 oz precut, peeled butternut squash (about 2 cups)
1/2 cup 2% milk
2 large eggs, lightly beaten
1/3 cup pure maple syrup
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
1/4 tsp fine salt
2 to 3 Tbsp pomegranate seeds

HEAT oven to 375. Crumble graham crackers into a food processor, and pulse until fine crumbs form. Add melted butter, sugar, and salt, and pulse to combine (mixture should resemble wet sand). Press in and up sides of a 9-inch pie plate. Bake until golden, about 8 minutes. Let cool on a rack.

WHILE crust cools, place squash in a microwave-safe dish. Cover with plastic wrap and poke a few holes in top. Microwave on high for 7 minutes. Let stand in microwave, steaming until tender when pierced with the tip of a knife, about 5 minutes. (Heat at additional 2-minute intervals if needed.)

PROCESS squash in food processor until smooth. Add milk, eggs, syrup, pie spice, vanilla, and salt, and process to combine well, scraping down sides if necessary. Quickly transfer to a large measuring cup (to keep food processor bowl from leaking), then pour into crust.

BAKE on a baking sheet until center is set, about 35 minutes. Let cool completely on a rack. Once cool, refrigerate, loosely covered, for at least 1 hour (or up to 2 days).

JUST before serving, sprinkle pomegranate seeds around edge of pie to garnish.

239 cal, 11 g fat (5 g saturated), 4 g protein, 33 g carb, 18 g sugar, 2 g fiber, 264 mg sodium, 67 mg cholesterol per serving.

KEEP READING and get 2 SMOOTHIE recipes below :D

PURPLE RAIN
1 handful of blueberries
1 handful of blackberries
1 handful of blackcurrants
5 tablespoons of natural yogurt
6 tablespoons of apple juice

- This recipe makes 2 portions.
- For a more refreshing smoothie, blend some crushed ice in with the other ingredients.
- This smoothie is GOOD for energy, immunity, and skin.

Nutrients: Beta-carotene, biotin, folic acid, vitamins B1, B2, B5, B6, C, and E; calcium, chromium, iron, magnesium, manganese, phosphorus, potassium, sodium, sulphur, zinc; protein.

BANANA SHARP
2 bananas
1 pink grapefruit
8 tablespoons of orange juice
juice of a lime

- This recipe makes 2 portions.
- For a more refreshing smoothie, blend some crushed ice in with the other ingredients.
- This smoothie is GREAT for energy!

Nutrients: Beta-carotene, folic acid, vitamins B1, B3, B6, and C; calcium, magnesium, phosphorus, potassium, sodium, sulphur.

If you have ANY comments about this post, I'd luv to hear from you :D
Have an AWESOME weekend!
SEE YOU right back here on Monday!!