|1 cup||graham cracker crumbs|
|2 tbsp||plus 2 teaspoons unsalted butter, melted|
|1/4 cup||almonds, finely chopped|
|2 cups||cooked butternut squash|
|1/2 cup||packed brown sugar|
|2 tsp||grated orange zest|
1. Preheat oven to 375ï¿½F(190ï¿½C). 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, purï¿½e 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.