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| 1/2 | cup butter or margarine, softened |
| 1/3 | cup packed brown sugar |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | cup chopped nuts |
| 1/2 | teaspoon vanilla |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon baking soda |
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| 2 | eggs |
| 1 | cup cooled mashed cooked squash |
| 3/4 | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground cloves |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon ground nutmeg |
| 1 | can (12 ounces) evaporated milk |
| 1. | Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over). |
| 2. | In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. |
| 3. | Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator. |
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| Use mashed cooked sweet potatoes or pumpkin for the squash. |
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| Crown this pie with Brown Sugar Whipped Cream. To make, in chilled small bowl, beat 1 cup whipping (heavy) cream and 3 tablespoons packed brown sugar with electric mixer on high speed until stiff. Sprinkle ground cinnamon lightly over each serving plate. |
Nutrition Information:
400 ( 170); 19g ( 15g, ncg); 40mg; 400mg; 53g ( 2g, ncg); 6g 30%; 2%; 18%; 12% nc ; nc nc