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Nutty Squash Pie

A press-in-the-pan crust makes a pumpkin pie cousin extra easy.

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( 8 Ratings)

8 Ratings

5 Stars 12%

4 Stars 50%

3 Stars 25%

2 Stars 12%

1 Stars

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Prep Time 20 min
Total Time 3 hr 30 min
Servings 8

Ingredients

Nut Cookie Crust

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

Squash Filling

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

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Directions

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.

EXPERT TIPS

Expert Tips

Use mashed cooked sweet potatoes or pumpkin for the squash.

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 15g, 15% ),
Cholesterol: 40mg; 40%;
Sodium: 400mg; 400%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 2%;
Calcium: 18%;
Iron: 12%;

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/3/2006 6:36:25 PM REPORT ABUSE barbc said:

Rating:

this is a very exciting new recipe for me. seems easy & i can eat this one - - - - less sugar & you have the nuts & spices. i am going to use this recipe & the praline-pumpkin cake for thanksgiving. thank you :)

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