Brown Sugar-Butternut Pie

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 5.2g
  • Carbohydrate: 41.6g
  • Fiber: 0.8g
  • Cholesterol: 67mg
  • Iron: 2mg
  • Sodium: 167mg
  • Calcium: 156mg


  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
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