Hgs I Can't Believe It's Not Sweet Potato Pie Ww Points 2

Indulge in a guilt-free dessert with "Hgs I Can't Believe It's Not Sweet Potato Pie," a healthy twist on the classic Southern favorite that’s just 2 WW Points per serving! This irresistible pie swaps calorie-heavy ingredients for nutrient-packed butternut squash and carrots, blended to silky perfection with unsweetened almond milk, fat-free Greek yogurt, and zero-calorie sweetener. Infused with warm spices like cinnamon and pumpkin pie spice, it delivers the cozy flavors you love without the sugar overload. Light, smooth, and beautifully set, this pie is perfect for any occasion, whether you're meal-prepping or entertaining guests. Serve chilled with a dollop of lite whipped topping for a satisfying treat that’s as beautiful as it is wholesome.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups Butternut squash (peeled, deseeded, and cubed)
• 1 cup Carrots (peeled and sliced)
• 0.5 cup Unsweetened almond milk
• 0.25 cup Fat-free plain Greek yogurt
• 2 large Egg whites
• 0.33 cup Granulated no-calorie sweetener (e.g., stevia or monk fruit)
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Pumpkin pie spice
• 0.25 teaspoon Salt
• 2 tablespoons Lite whipped topping (optional, for serving)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or coat it with nonstick spray.

Step 2

In a medium pot, combine the butternut squash cubes and carrot slices. Cover with water and bring to a boil over high heat. Reduce to medium heat and simmer until the vegetables are fork-tender, about 15–20 minutes. Drain well.

Step 3

Transfer the cooked squash and carrots to a food processor or blender. Add the unsweetened almond milk, Greek yogurt, granulated sweetener, cinnamon, vanilla extract, pumpkin pie spice, and salt. Blend until smooth, pausing to scrape down the sides as needed.

Step 4

In a small bowl, lightly whisk the egg whites. Add the egg whites to the blended mixture and pulse until just combined. Be careful not to overmix.

Step 5

Pour the mixture into the prepared pie dish and smooth the top with a spatula.

Step 6

Bake in the preheated oven for 30–35 minutes, or until the filling has set and doesn't jiggle when gently shaken.

Step 7

Remove the pie from the oven and let it cool at room temperature for 15 minutes before transferring to the fridge to chill for at least 2 hours (or overnight).

Step 8

Slice into 8 equal pieces and serve each slice with a dollop of lite whipped topping if desired.

Nutrition Facts

Serving size	(1048.3g)

Amount per serving	% Daily Value*
Calories	425.6

Total Fat 3.1g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1.7mg	0%
Sodium 976.5mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 24.1g
Protein 20.7g	0%

Vitamin D 43.9IU	0%
Calcium 624.1mg	0%
Iron 4.9mg	0%
Potassium 2679.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.6%

Protein: 10.7%

Carbs: 85.7%