Your New Fave Thanksgiving Treat- Swear

I love love love love THANKSGIVING, quite possibly my most favorite holiday. Not only do I love being with family (obvi), but I also really love eating- and I am not sorry about that. Ever since being gluten free I have always worried I wouldn’t be able to eat majority of the Turkey day treats… but that’s not the case. My grandpa usually hires someone to cook and they now make me gluten free stuffing and other fixin’s which is uhhhh-mazing. Yet I always let them know I will handle the GF dessert, because I have a recipe up my sleeve that makes people go crazy!!

It is a butternut squash cheesecake, which at first sounds kind of weird… but oh man is it not. The butternut squash makes it so this is not a super sweet and heavy cheesecake. It is actually a really healthy option and is light as air. Chances are it won’t last through the night so you should maybe you should make 2… just in case. That way you can have a slice for breakfast morning after your tryptophan coma…

Ingredients (for 1 pie):
+ 1 GF Pie Crust- which you can find at your local health food store.
+ 8 Ounces Light Cream Cheese
+ 1/2 Butternut Squash
+ 2 Eggs
+ 1 Cup Milk
+ 1 Teaspoon Stevia
+ 1 Teaspoon Allspice
+ 1 Teaspoon Vanilla Extract
+ Step 1: Preheat oven to 350 degrees.
+ Step 2: Bake squash for 1 hour or until fork tender. Cool, remove skin, & cube.
+ Step 3: Combine all the ingredients and blend. I don’t have a blender for some weird reason, so I had to use my magic bullet. Blender is obviously easier.
+ Step 4: Pour into crust & bake for 45 minutes. Let cool, and serve
+ Want to really wow your friends/family? Make your own whipped cream (so much better than store bought).
+ Using a handheld mixer, whip 1 cup of heavy whipping cream until peaks are about to form, add in 1 teaspoon of vanilla extract & 1 tablespoon of sugar. Whip until stiff peaks form.