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Nutty Squash Pie

Nutty Squash Pie
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 8
A press-in-the-pan crust makes a pumpkin pie cousin extra easy.
Updated August 12, 2005
Make With
Make With
Gold Medal Flour

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

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.

  • 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.

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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