Cranberry-Squash Pie
  • 1 (9-inch) gluten-free pie crust (such as Wholly Wholesome), thawed if frozen
  • 2cups cooked and mashed butternut or acorn squash
  • 3 eggs
  • 1/2cup fresh orange juice
  • 1/2 cup low-fat sour cream
  • 1/2 cup natural cane sugar
  • 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 to taste
  1. Preheat oven to 350°. If necessary, fit pie crust into a 9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake crust, unfilled, for 15–30 minutes (according to package instructions), until golden. Let cool.
  2. Combine squash, eggs, orange juice, sour cream, sugar, and salt in a large mixing bowl; blend until smooth. Stir in 1/2 cup chopped cranberries. Pour into cooled crust and bake for 75–80 minutes or until set. Let cool.
  3. Melt strawberry jam in a small saucepan over medium heat. Add 1 cup fresh cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey. Cool completely. Spread over cooled pie.
Recipe Notes
Nutrition Facts
Cranberry-Squash Pie
Amount Per Serving
Calories 457 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 74mg 25%
Sodium 335mg 14%
Total Carbohydrates 67g 22%
Dietary Fiber 3g 12%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 457 cal, 18g fat (4g mono, 3g poly, 11g sat), 74mg chol, 6g protein, 67g carb, 3g fiber, 335mg sodium