Try this Maple Roasted Winter Squash Pie recipe, or contribute your own.
Suggest a better description* Note: See the "Basic Pie Dough" recipe which is included in this collection. Preheat oven to 425 degrees. Roll out one half of Basic Pie Dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust. Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin-side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve. This recipe yields 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C43) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 8 | ||
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Calories: 501 | ||
Calories from Fat: 151 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 544mg | 167 % | |
Sodium 184.4mg | 6 % | |
Potassium 586.7mg | 15 % | |
Total Carbohydrate 74.5g | 22 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 72g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 501
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