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Spiced Butternut Squash Pie

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 refrigerated pie crust
  • 3 large eggs
  • 1-1/2 cups mashed cooked butternut squash
  • 1 cup fat-free milk
  • 2/3 cup fat-free evaporated milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Sweetened whipped cream, optional

Directions

  • Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes.
  • Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.
Nutrition Facts
1 piece (calculated without whipped cream): 266 calories, 9g fat (4g saturated fat), 76mg cholesterol, 313mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 7g protein.

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