Nutty Squash Pie

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

Nutty Squash Pie

BettyCrockerRecipe by BettyCrocker

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20 minutes

3 hours 30 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 400
  • 19g
    (Saturated Fat 15g, Trans Fat ncg)
  • 40mg
  • 400mg
  • 53g
    (Dietary Fiber 2g, Sugars ncg)
  • 6g
  • Percent Daily Value*
  • 30%
  • 2%
  • 18%
  • 12%
  • Exchanges
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  • Carbohydrate Choices
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*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

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

Directions

  1. 1Heat 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. 2In 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. 3Bake 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.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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