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Squash and Honey Pie

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Download Squash and Honey Pie as pdf
Servings
12
Cooking Time
30 min.
Difficulty Level
Average
Ingredients

1 large butternut squash (or other winter squash) weighing about 3 lbs.

½ cup pure honey

¼ cup packed dark brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

3 eggs

½ cup fat-free milk

 

For the Cornmeal Crust:

1 cup all purpose flour

2 tablespoons + 2 teaspoons yellow cornmeal

1/2 teaspoon baking powder

¼ teaspoon salt

2 tablespoons + 1 1/2 teaspoons cold butter, cut into small pieces

4 oz. cold fat-free cream cheese, cut into small pieces

1 ½ egg whites

Preparation Instructions

Preheat the oven to 425 degrees F.

Cut the squash in half, lengthwise and remove the seeds. Place in the microwave, covered, cooking on high power for about 20 minutes, or until tender. Allow to cool.

Scrape the meat of the cooked squash and place it in a measuring cup until there is 2 cups. Use an immersion blender, traditional blender, or food processor until the squash meat is pureed.

Add the honey, brown sugar, cinnamon, ginger, and allspice. Stir in the eggs and milk.

To make the cornmeal crust: In a bowl, stir together the flour, cornmeal, baking powder, and salt. Cut in the butter and cream cheese until the mixture looks like coarse crumbs. Add the egg whites and stir until the dough is crumbly but moist. Press the dough into the bottom of a 9 in. pie pan.

Pour the pie filling into the crust and bake for 10 minutes. Reduce the heat to 350 degrees F. and bake 25 to 30 minutes, or until set. Remove from the oven and allow to cool completely.

Squash and Honey Pie

Adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam

This dessert is similar to pumpkin pie, but uses butternut squash and honey. Bake it with a traditional flour crust, as shown here, or try a cornmeal crust for a unique twist.

★★★★★   1 vote
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