Brown Sugar-Butternut Pie Recipe

Name: Brown Sugar-Butternut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 375u00b0.
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 375u00b0 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 375u00b0 for 20 minutes or until set; cool pie on a wire rack. Top each serving with 1 tablespoon whipped topping.

1945

kcal

Calories

153

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 22 gingersnaps (about 5.5 ounces), 1 tablespoon granulated sugar, 1 tablespoon butter or stick margarine, melted, and more.

Yes, Brown Sugar-Butternut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar-Butternut Pie

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