Butternut Squash Pie Recipe

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Ingredients

Count

Nutrition

5438

Calories

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Ingredients:

Serving

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp ice water
2 cups pureed butternut squash ( about 1 (2-lb) squash)
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 1/2 tsp grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tbsp granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Directions:

Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.
Roll dough to 1/8 thickness on a lightly floured surface. Fit into a 9 deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.
Whisk together butternut squash and next 10 ingredients in a large bowl until combined. Pour filling into crust.
Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.
Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5438.39 Kcal (22769 kJ)
Calories from fat	2912.54 Kcal
		% Daily Value*
Total Fat	323.62g	498%
Cholesterol	826.99mg	276%
Sodium	3135.62mg	131%
Potassium	5460.89mg	116%
Total Carbs	599.6g	200%
Sugars	354.01g	1416%
Dietary Fiber	27.18g	109%
Protein	75.3g	151%
Vitamin C	105.3mg	176%
Vitamin A	4.5mg	151%
Iron	15.2mg	85%
Calcium	1263mg	126%

Amount Per 100 g
Calories	269.28 Kcal (1127 kJ)
Calories from fat	144.21 Kcal
		% Daily Value*
Total Fat	16.02g	498%
Cholesterol	40.95mg	276%
Sodium	155.26mg	131%
Potassium	270.39mg	116%
Total Carbs	29.69g	200%
Sugars	17.53g	1416%
Dietary Fiber	1.35g	109%
Protein	3.73g	151%
Vitamin C	5.2mg	176%
Vitamin A	0.2mg	151%
Iron	0.8mg	85%
Calcium	62.5mg	126%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

134.9

Points
153

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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