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Prep 20min
Total3hr30min
Servings8
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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
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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.
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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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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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