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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 291.9
  • Total Fat: 9.4 g
  • Cholesterol: 72.4 mg
  • Sodium: 538.7 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 7.4 g

View full nutritional breakdown of Butternut Squash Pie calories by ingredient
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Butternut Squash Pie

Submitted by: LADYPHOENIX61

Introduction

Something different for your holiday meal. The hint of red pepper should give your sweet potato, pumpkin and pecan pies something to talk about! Something different for your holiday meal. The hint of red pepper should give your sweet potato, pumpkin and pecan pies something to talk about!
Number of Servings: 8

Ingredients

    1 (2lb) butternut squash
    ¾ cup firmly packed brown sugar
    1 tsp ground cinnamon
    ½ tsp ground allspice
    ½ tsp ground nutmeg
    ¼ tsp ground cloves
    ¼ tsp salt
    1/8 tsp ground red pepper
    1 (12oz) can low fat evaporated milk
    2 large eggs, beaten
    1 frozen 9 inch pie shell, thawed
    ½ cup whipping cream, whipped
    ¼ tsp ground cinnamon

Directions

Cut squash in half lengthwise and scoop out seeds. Place squash, cut side down in a shallow pan; add hot water to pan to depth of ¾ of an inch. Cover with aluminum foil, and bake at 350° for 45 minutes or until tender; drain. Scoop out pulp and mash. Discard shell. Measure 1¼ cups pulp; save rest for another use.
Combine squash, brown sugar, and next 6 ingredients in a large bowl. Gradually stir in milk and eggs. Pour into *pastry shell.
Bake at 400° for 10 minutes; reduce heat to 350° and bake 40 minutes more or until a knife inserted in the middle comes out clean.
Cool on a wire rack. cover and store in refrigerator. Serve with a dallop of fresh whipped cream and a sprinkle of ground cinnamon
Makes 8 servings

*To keep pie shell edges from becoming too dark or burning, wrap edges with aluminum foil until the last 10 minutes of baking.

Number of Servings: 8

Recipe submitted by SparkPeople user LADYPHOENIX61.






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