Butternut Squash Pie with Graham Cracker Crust

Butternut Squash Pie with Graham Cracker Crust

Hungry for something new? Try this easy squash pie, nestled in a graham cracker crust!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (20 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins
Extra Time: 30 mins
(for pre-cooking squash)

Yield: 8 x slices

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 cup cooked mashed butternut squash
  • 3/4 cup fat-free milk
  • 2 eggs
  • 1/2 cup dark brown sugar
  • 2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1 store-bought graham cracker crust

Directions:

Preheat oven to 350ºF.

In blender, purée squash, milk, eggs, brown sugar, pumpkin pie spice, and salt until completely mixed. Pour into graham cracker crust and bake in preheated oven for 45 to 55 minutes or until the pie is set in the center.

Variations:

If desired, top with a dollop of light whipped cream, Ricotta Cream or Cashew Cream (see recipe links).

Serving suggestions are not included in the nutritional analysis.

Thanks to American Institute for Cancer Research - www.aicr.org