2 tbsp pumpkin pie spice
2 eggs
3 1/2 cups pureed spaghetti squash
1 1/4 cups cream
Directions
Preheat oven to 425 F.
Combine splenda and pumpkin pie spice in small bowl. Beat eggs
lightly in large bowl. Stir in pureed squash and splenda-spice mixture.
Gradually stir in cream. Pour into buttered pie pan.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or
until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
* this is awesome!!!
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