Brown Sugar-Butternut Pie

Ingredients

• 0.7 cup brown sugar packed
• 3 cups butternut squash cubed peeled ( 1 small)
• 2 large eggs 
• 0.8 cup evaporated milk fat-free
• 5.5 ounces gingersnaps 
• 1 tablespoon granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.8 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine melted
• 2 tablespoons water 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-fat

Equipment

• food processor
• sauce pan
• oven
• whisk
• wire rack
• wax paper
• microwave

Directions

1. Preheat oven to 37
2. To prepare the crust, place the cookies in a food processor, and process until finely ground (to yield about 1 cup).
3. Add the granulated sugar and butter, and pulse 8 times or until combined. Press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 375 for 6 minutes; cool on a wire rack.
5. To prepare filling, place water and squash in a microwave-safe dish. Cover with wax paper; microwave at high 12 minutes or until very tender, stirring after 6 minutes.
6. Drain and mash.
7. Combine the squash and the next 8 ingredients (squash through eggs) in a medium saucepan. Cook mixture over medium heat until thick (about 8 minutes), stirring constantly with a whisk.
8. Pour the mixture into the prepared crust.
9. Bake at 375 for 20 minutes or until set; cool pie on a wire rack. Top each serving with 1 tablespoon whipped topping.