I've been making sugar free 'pumpkin' pies for many years. However, I always use butternut squash in place of the pumpkin, increase the spice content a bit, and put a layer of pecans on top prior to baking. I usually bake this as a custard without the crust also to save on the calories and carbs. These bake a little quicker than a pie, usually 45 minutes rather than 55 probably because of the smaller container and no crust. This approach makes a nutritious and delicious treat for those who are trying to decrease their sugar and carbs intake.

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