Dessert

Better Than Pumpkin Pie with Pie Crust IV is for Dessert.

Better Than Pumpkin Pie with Pie Crust IV takes 60 minutes to prepare.

Better Than Pumpkin Pie with Pie Crust IV takes 50 minutes to cook.

Better Than Pumpkin Pie with Pie Crust IV makes 12 servings.

The ingredients for Better Than Pumpkin Pie with Pie Crust IV are:

1 1/2 - 2 cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg

Pie Crust:
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

Here is how you make Better Than Pumpkin Pie with Pie Crust IV:

For Pie Filling: Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.For Pie Crust:Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. Number of Servings: 12Recipe submitted by SparkPeople user SANDRA_92083.

The nutritional information for Better Than Pumpkin Pie with Pie Crust IV is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 226.7

• Total Fat: 10.2 g
• Cholesterol: 23.8 mg
• Sodium: 131.2 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 1.5 g
• Protein: 3.9 g