Loaded with Vitamin A, manganese and iron, this pie is healthy, yet satisfying. Try topping it with pecans or walnuts for an extra dose of heart-healthy fats.
Feel free to substitute regular nonfat yogurt for the nonfat greek yogurt. But I like the great yogurt, because it's especially creamy.
Butternut Squash Pie
- 1/4 cup butter, melted
- 2 cups crushed gingersnaps
- 20 oz butternut squash, peeled, seeded and cubed (about 3 cups)
- 1-1/4 cups nonfat greek yogurt
- 5 egg yolks
- 3/4 cup brown sugar
- 1-1/2 tsp. pumpkin pie spice
Toss gingersnaps with melted butter in a bowl. Spread into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes. Take out of the refrigerator and bake at 350 degrees for 12-15 minutes until lightly browned. Cool.
Turn oven temperature up to 400 degrees.
Put butternut squash in a microwave-safe bowl and microwave for 5-6 minutes, until fork-tender. Puree squash and remaining ingredients in a food processor or blender until smooth.
Pour into crust. Bake in 400-degree oven for 15 minutes. Lower oven temperature to 350 and bake another 40-50 minutes until set.
Serves 8.
Per serving: 352 calories, 12 g fat, 147 mg cholesterol, 266 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein, 118% Vitamin A, 19% Vitamin C, 15% calcium, 20% iron
See also:
- Butternut Squash Souffle
- Butternut Squash with Apples
- Butternut Squash Soup
- Butternut Squash Pie
- Quinoa and Butternut Squash Gratin
