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Butternut Squash Pie

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Butternut Squash Pie
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Butternut Squash Pie

Added by: on Oct 15th, 2012
If the crust is becoming too brown while the pie bakes, cover it loosely with foil
Rating:
5
Prep Time:
40 min
Cook Time:
45 min
Ready In:
1 h 25 min

Servings

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Original Recipe Yield: 8-10 servings
 

Ingredients:

  • 1 2 1/2 pound butternut squash
  • 1 1/4 cups finely crushed gingersnap cookies
  • 1/2 cup butter, melted
  • 4 eggs, lightly beaten
  • 1 14 ounce can sweetened condensed milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted and cooled
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • dash salt
Nutrition Facts
Butternut Squash Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 469

  • Total Fat: 22.9 g
  •     Saturated Fat: 13.7 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 141.9 mg
  • Sodium: 424.9 mg
  • Total Carbs: 61.8 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 41.8 g
  • Protein: 9.3 g
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Directions:

1

Preheat oven to 400 degrees F. Line a 15x10x1 inch baking pan with foil. Cut squash in half lengthwise, remove and discard seeds. Place squash halves, cut sides down, in the prepared baking pan. Bake for 50 to 60 minutes. Remove from oven. Reduce oven temperature to 365 degrees F.

2

Scoop squash pulp from shells and place in a bowl. Mash with a potato masher. Measure 1-1/2 cups of the mashed squash.

3

For crust, in a medium bowl toss together crushed gingersnaps and 1/3 cup melted butter. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes. Remove from oven. Reduce oven temperature to 325 degrees F.

4

In a large bowl combine eggs, condensed milk, sugar, and 3 tablespoons melted butter. Stir in mashed squash. In a small bowl stir together flour, nutmeg, cinnamon, ginger, cloves, and salt. Stir flour mixture into squash mixture just until combined.

5

Place crust-lined pie plate in a 15x10x1 inch baking pan. Pour squash mixture into crust. Bake about 40 minutes.

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Ratings & Reviews:

Blackswan

Blackswan

By: Blackswan on Oct 19th, 2012
Rating:
0
Lovely!
Helen L

Helen L

By: Helen L on Oct 18th, 2012
Rating:
0
Cant wait to try this!

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