Ingredients for Butternut Squash Pie With Graham Cracker Crust
- Butternut Squash
- Nonfat Milk
- 2 large eggs
- Dark Brown Sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons (3 ounces) melted unsalted butter
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How to Make Butternut Squash Pie With Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Prepare the graham cracker crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, prepare the filling: In a blender, puree 1 ½ cups cooked and pureed butternut squash, 1 cup whole milk, 2 large eggs, ¾ cup packed light brown sugar, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon salt until completely smooth.
- Pour the butternut squash filling into the pre-baked graham cracker crust.
- Bake for 45-55 minutes, or until the pie is set in the center and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 2 hours before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
140g
Fat
13g
Carbs
16g
