Brown Sugar-Butternut Pie

Almost any mashed winter squash, including canned pumpkin, will work in this pie.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 238
Caloriesfromfat 24 %
Fat 6.4 g
Satfat 2.6 g
Monofat 2.2 g
Polyfat 1 g
Protein 5.2 g
Carbohydrate 41.6 g
Fiber 0.8 g
Cholesterol 67 mg
Iron 2 mg
Sodium 167 mg
Calcium 156 mg

Ingredients

Crust:
22 gingersnaps (about 5.5 ounces)
1 tablespoon granulated sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
2 tablespoons water
3 cups cubed peeled butternut squash (about 1 small)
3/4 cup evaporated fat-free milk
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup frozen reduced-fat whipped topping, thawed

Preparation

Preheat oven to 375°.

To prepare the crust, place the cookies in a food processor, and process until finely ground (to yield about 1 cup). Add the granulated sugar and butter, and pulse 8 times or until combined. Press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 6 minutes; cool on a wire rack.

To prepare filling, place water and squash in a microwave-safe dish. Cover with wax paper; microwave at high 12 minutes or until very tender, stirring after 6 minutes. Drain and mash.

Combine the squash and the next 8 ingredients (squash through eggs) in a medium saucepan. Cook mixture over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Pour the mixture into the prepared crust. Bake at 375° for 20 minutes or until set; cool pie on a wire rack. Top each serving with 1 tablespoon whipped topping.

Note:

September 1999