Cranberry-Squash Pie
  • 1(9-inch) piecrust
  • 2cups cooked and mashed butternut or acorn squash
  • 3 eggs
  • 1/2cup fresh orange juice
  • 1/2cup low-fat sour cream
  • 1/2cup natural cane sugar or granulated fructose
  • Pinch of salt
  • 1/2cup fresh cranberries, roughly chopped, or 1/2 cup dried cranberries
  • 1/2cup pure fruit strawberry jam
  • 1cup fresh cranberries
  • 1/2teaspoon honey or fructose, or to taste
  • Whipped cream or creme fraiche, for garnish
  1. Preheat oven to 350°. Fit piecrust into a 9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake, unfilled, for 15 minutes, until golden. Cool.
  2. Combine squash, eggs, orange juice, sour cream, sucanat or fructose, and salt in a large mixing bowl; blend until smooth. Stir in chopped cranberries. Pour into cooled piecrust and bake for 75–80 minutes or until set. Cool.
  3. For topping, melt strawberry jam in a small saucepan over medium heat. Add cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey or fructose. Cool completely. Spread over cooled pie. Garnish with low-fat whipped cream or crème fraîche.
Recipe Notes
Nutrition Facts
Cranberry-Squash Pie
Amount Per Serving
Calories 286
% Daily Value*
Cholesterol 82mg 27%
Sodium 242mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 286 cal, 33% fat cal, 11g fat, 3g sat fat, 82mg chol, 5g protein, 43g carb, 3g fiber, 242mg sodium