Butternut Pie in an Almond Crust

Any winter squash -- including pumpkin, of course -- could be used for the filling of this autumnal crumb-and-nut crust dessert, but butternut is widely available and has one of the highest amounts of beta-carotene. 

Butternut Pie in an Almond Crust


Quantity Ingredients
1 cup graham cracker crumbs
2 tbsp plus 2 teaspoons unsalted butter, melted
1/4 cup almonds, finely chopped
2 cups cooked butternut squash
1 whole egg
1 egg white
1/2 cup packed brown sugar
2 tsp grated orange zest
1/2 tsp cinnamon
1/4 tsp salt


1. Preheat oven to 375�F(190�C). 2. In a small bowl, combine graham cracker crumbs, butter and almonds, and stir to blend. Transfer nut-crumb mixture to 8-inch pie plate and press into bottom and up sides of plate. 3. In food processor, pur�e cooked squash. Add whole egg, egg white, sugar, orange zest, cinnamon and salt. Process until blended. 4. Pour filling into prepared pie shell and bake 35 to 40 minutes, or until filling is firm. Cool pie on a rack before serving.  

Source: www.wholehealthmd.com