Shelly's Recipe

BROWN SUGAR-BUTTERNUT PIE

Category: Pies - Miscellaneous

Crust:
22 gingersnaps (about 5.5 oz)
1 tbsp granulated sugar
1 tbsp butter, melted
Cooking spray

Filling:
2 tbsp water
3 cups cubed peeled butternut squash (about 1 small)
3/4 cup evaporated fat-free milk
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 large eggs
1/2 cup frozen whipped topping, thawed

Preheat oven to 375.

To prepare the crust, place the cookies in a food processor, and process until finely ground (to yield about 1 cup). Add the granulated sugar and butter, and pulse 8 times or until combined. Press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 6 minutes; cool on a wire rack.

To prepare filling, place water and squash in a microwave-safe dish. Cover with wax paper; microwave at high 12 minutes or until very tender, stirring after 6 minutes. Drain and mash.

Combine the squash and the next 8 ingredients (squash through eggs) in a medium saucepan. Cook mixture over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Pour the mixture into the prepared crust. Bake for 20 minutes or until set; cool pie on a wire rack. Top each serving with 1 tablespoon whipped topping.