Thanksgiving Harvest Butternut Squash Pie
- 2 - 9 in. refrigerated piecrust
- 1/3 cup chopped hazelnuts
- 1/3 cup chopped walnuts
- 2 tablespoons butter, melted
- 2 tablespoons dark brown sugar
- 2 eggs
- 2 cups Pureed Butternut squash (leftover or cooked frozen squash)
- 3/4 cup milk
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Additional whipped cream (optional)
Pie serves 12.
- Easy-Add Pumpkin Pie Pan Add to shopping list Pumpkin Pie Pan
- Easy-Add Non-Stick Parchment Paper Add to shopping list Non-Stick Parchment Paper
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Small mixing bowl
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add 6-piece Harvest Mini Metal Cutter Set Add to shopping list 6-piece Harvest Mini Metal Cutter Set
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
Preheat oven to 400°F. Line Pumpkin Pie Pan with 1 refrigerated pie crust; pierce with fork, line with aluminum foil and fill with weights (i.e. dried beans or rice). Bake 10-12 minutes or until crust is just slightly browned; remove foil and weights and cool.
While crust cools, combine nuts, melted butter and brown sugar in small bowl; stir until all nuts are coated. Place on parchment-lined cookie sheet; bake, stirring occasionally, until golden brown, about 5 minutes. Cool completely. Reduce oven temperature to 350°F
In same small bowl, lightly beat eggs. Stir in squash, milk, granulated sugar, cinnamon, salt, ginger and cloves; mix well. Place cooled crust on cookie sheet; pour filling into crust. Roll out remaining pie crust; cut out shapes using Mini Metal Cutters. Arrange cut-outs along edge of pie. Bake 40-45 minutes or until center of pie is set when pan is jiggled.
Cool pie completely on cooling grid. Refrigerate. To serve, topped with sugared nuts; if desired, top with whipped cream.