Pumpkin Pie

Yield: 9 inch pie

4 cups cooked, mashed butternut squash
1 teaspoon pumpkin spice
1 tablespoon vanilla flavouring
2 teaspoons green stevia powder
1/4 teaspoon liquid stevia
Pinch sea salt
9 inch pre-baked Basic Pie Crust

1. Place all of the filling ingredients in a blender or food processor and blend until smooth and well combined.
2. Pour the filling mixture into the crust and refrigerate for at least 1 hour.
3. Serve chilled or at room temperature, either plain or topped with a dollop of Sweet Whipped Cream

extracted from http://www.reversitall.com/SteviaRecipes.pdf