Butternut Squash Pie with Graham Cracker Crust
Hungry for something new? Try this easy squash pie, nestled in a graham cracker crust!
Preparation Time: 10 mins
Cooking Time: 50 mins
Extra Time: 30 mins
(for pre-cooking squash)
Yield: 8 x slices
Ingredients
- 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.
Nutritional Info (per serving)
| CALORIES | 187 cals |
| Kilojoules | 783 kJ |
| Fat | 7.0 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 47 mg |
| Sodium | 242 mg |
| Carbohydrates | 26.8 g |
| Fiber | 1.3 g |
| Total Sugars | 16.6 g |
| Protein | 3.4 g |
| Calcium | 57.0 mg |
Related Recipes
Cashew Cream
A non-dairy substitute for whipped cream.
Ricotta Cream
This Recipe Makeover is a fat-free replacement for traditional whipped cream, saving on calories! Per serving: 14 calories, 0.6g fat and 0.8g carbs. Saves: 18 calories, 2.2g fat and 0.9g carbs.