Yummy pumpkin pie (squash?)
Okay, so on my son's request I bought him some pumpkins or squash. I'm not sure which because it said "pie pumpkins" but they look like squash. Since the pumpkin is a squash, who knows. Anyway, I baked them then shelled and removed the seeds. I mashed the meat up with whole milk, 1 egg, cinnamon, nutmeg, cloves, ginger, and salt. I added some splenda and unsweetened coconut flakes. I then made the crust with unsweetened coconut flakes and butter and toasted it in the oven. I added the pumpkin mixture and baked it at 350 degrees for 45 minutes.
OMG. It is good and it is low carb. I'm not sure how low carb, but there are only 2 carbs per serving in the coconut, 2 carbs in a 1/2 cup of pumpkin, and 1 carb in a serving of splenda. I'm sure the milk has some so we'll add a carb per serving for the milk. The egg has some, but since there is 1 egg and about 6 servings of pie then it is miniscule like the milk.
So, we're talking about 5 carbs per serving if I'm calculating it right. It's very filling, too, which tells me a lot of the carbs are actually fiber. I don't do the net carb thing so it really doesn't matter, but still. Yum!

