Butternut Squash Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (2lb) butternut squash¾ cup firmly packed brown sugar1 tsp ground cinnamon½ tsp ground allspice½ tsp ground nutmeg¼ tsp ground cloves¼ tsp salt1/8 tsp ground red pepper1 (12oz) can low fat evaporated milk2 large eggs, beaten1 frozen 9 inch pie shell, thawed½ cup whipping cream, whipped¼ tsp ground cinnamon
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.
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.
Nutritional Info 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
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