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

Recipe by Cooking Light September 1999

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

238 calories; calories from fat 24%; fat 6.4g; saturated fat 2.6g; mono fat 2.2g; poly fat 1g; protein 5.2g; carbohydrates 41.6g; fiber 0.8g; cholesterol 67mg; iron 2mg; sodium 167mg; calcium 156mg.
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