Nutty Squash Pie

Nutty Squash Pie

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

Prep Time

20

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use mashed cooked sweet potatoes or pumpkin for the squash.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 15g,),
  • Cholesterol 40mg;
  • Sodium 400mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 2g,
  • Protein 6g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.