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Nutty Squash Pie

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  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 8
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A press-in-the-pan crust makes a pumpkin pie cousin extra easy.
By Betty Crocker Kitchens
Updated Aug 12, 2005
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. 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 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use mashed cooked sweet potatoes or pumpkin for the squash.
  • tip 2
    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

400 Calories, 19g Total Fat, 6g Protein, 53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
170
Total Fat
19g
0%
Saturated Fat
15g
0%
Cholesterol
40mg
0%
Sodium
400mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
2g
0%
Protein
6g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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