SPICED BUTTERNUT SQUASH PIE

Spiced Butternut Squash Pie image

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.

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 266 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.