Food > Recipe Directory > Courses/Meal Type > Dessert > Butternut Squash and Molasses Pie
Butternut Squash and Molasses Pie Recipe
Butternut Squash and Molasses Pie
Ingredients
- 1 butternut squash (about 2-1/2 lb/1.25 kg)
- Single-Crust Pie Pastry:
- 2 eggs
- 1-1/4 cups (300 mL) 10% cream or evaporated milk
- 2/3 cups (150 mL) granulated sugar
- 1/3 cup (75 mL) fancy molasses
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) salt
- Generous pinch ground cloves or allspice
- Pinch white pepper
Preparation
Halve squash lengthwise; scoop out and discard seeds. Place, cut side down, on foil-lined baking sheet; prick rind with fork. Bake in 425F/220C oven until completely tender, about 45 minutes; let cool. Scoop flesh from rind; purée in food processor or mash well.
On lightly floured surface, roll out dough into circle scant 1/4 inch/5 mm thick; line 9-inch/23 cm pie plate, then trim and flute edge.
In large bowl, whisk eggs with cream; whisk in sugar, molasses, ginger, cinnamon, nutmeg, salt, cloves and pepper. Whisk in purée; scrape into pie shell.
Bake in bottom third of 375F/190C oven until lightly set in centre, 50 to 55 minutes. Let cool completely on rack before serving, about 3 hours.
Makes 8 to 12 servings.
- Cooking Time
- 50 Minutes
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 280 |
| Protein | 4 g |
| Fat (total) | 13 g |
| Sat. Fat | 7 g |
| Carbohydrate | 39 g |
| Fibre | 2 g |
| Cholesterol | 60 mg |
| Sodium | 76 mg |
| Calcium | 8 % RDI |
| Iron | 12 % RDI |
| Vitamin A | 96 % RDI |
| Vitamin C | 20 % RDI |
| Folate | 23 % RDI |
Also in this menu:
Source
Homemakers Magazine: October 2007
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