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Dr. Fuhrman's Summer Squash Custard Pie (dessert or breakfast)

Monday, July 29, 2013

Summer Squash Custard Pie

Serves: 6
Preparation Time: 15 minutes plus baking time


3 cups yellow summer squash, chopped
1 very ripe banana
1/2 cup raw sunflower seeds or other raw seed or nut
1/2-2/3 cup raisins
1/2 teaspoon alcohol free vanilla flavor


Process yellow squash in food processor or high powered blender until as small as possible, pureed is great if you can get that texture. Add banana, sunflower seeds and vanilla and process until smooth. Stir in raisins by hand until thoroughly mixed.

Pour into lightly oiled pie pan and bake at 350 degrees for about one hour, until a toothpick inserted near center comes out clean. If it starts to brown too much, invert a clean pie pan over it as a cover. This might slightly increase bake time.

Great for dessert or breakfast.

Other variations: cinnamon, carob/cocoa powder, coconut, apples/apple pie spice, fresh berries instead of raisins Could also be made in your favorite healthy crust.
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