Brown Sugar-Butternut Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Almost any mashed winter squash, including canned pumpkin, will work in this pie. Ingredients:
22 gingersnaps (about 5.5 ounces) |
1 tablespoon granulated sugar |
1 tablespoon butter or stick margarine, melted |
cooking spray |
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 |
Directions:
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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