Butternut Squash Pie

Pastry for single crust pie:
1 ¼ cups all-purpose flour
½  teaspoon salt
6 tablespoons vegetable shortening
3-4 tablespoons cold water

2 cups cooked and pureed butternut squash
1 cup vanilla soy beverage
¾ cup granulated sugar
2 eggs, beaten
2 teaspoons pumpkin pie spice
½ teaspoon salt

Combine in large bowl flour, salt, and vegetable shortening. Use pastry blender or fork; blend to make coarse crumbs. Gradually add cold water and blend to make a soft dough. Roll dough into 10-inch circle and fit into 9-inch pie plate; flute edges and set aside. Combine in large bowl squash, soy beverage, granulated sugar, eggs, pumpkin pie spice and salt until thoroughly blended. Pour mixture into pastry lined pie plate. Bake at 350 degrees for 60 to 70 minutes or until knife inserted in center comes out clean. Cool before serving. Serves 8.

Nutritional Information per serving: one serving (150g)

Calories 274; Total Fat 11g (3 g sat fat); Cholesterol 47 mg; Sodium 328 mg;  Carbohydrate 40g; Protein 5g; Fiber 2 g