Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.
- In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
- Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.
- Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.63 Kcal (1954 kJ) | ||
| Calories from fat | 244.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Cholesterol | 96.16mg | 32% | |
| Sodium | 185.08mg | 8% | |
| Potassium | 347.48mg | 7% | |
| Total Carbs | 52.22g | 17% | |
| Sugars | 26.85g | 107% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 2.4mg | 13% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 220.95 Kcal (925 kJ) | ||
| Calories from fat | 115.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 42% | |
|---|---|---|---|
| Cholesterol | 45.53mg | 32% | |
| Sodium | 87.63mg | 8% | |
| Potassium | 164.53mg | 7% | |
| Total Carbs | 24.73g | 17% | |
| Sugars | 12.71g | 107% | |
| Dietary Fiber | 2.25g | 19% | |
| Protein | 2.46g | 10% | |
| Vitamin C | 7.3mg | 26% | |
| Vitamin A | 0.6mg | 40% | |
| Iron | 1.1mg | 13% | |
| Calcium | 35.4mg | 7% | |
* 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.
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