You can bake the pie up to two days ahead and then garnish just before serving. (Not up for making crust? Use a store-bought 9-inch graham cracker pie shell.)
- 11 whole cinnamon graham crackers
- 5 tbsp. melted unsalted butter
- 2 tbsp. sugar
- pinch of fine salt
- 2 c. precut, peeled butternut squash
- ½ c. 2% milk
- 2 large eggs, lightly beaten
- ⅓ c. pure maple syrup
- 1 tsp. pumpkin pie spice
- ½ tsp. pure vanilla extract
- ¼ tsp. fine salt
- 2-3 tbsp. pomegranate seeds
- Heat oven to 375°F. Crumble graham crackers into a food processor, and pulse until fine crumbs form. Add melted butter, sugar, and salt, and pulse to combine (mixture should resemble wet sand). Press in and up sides of a 9-inch pie plate. Bake until golden, about 8 min. Let cool on a rack.
- While crust cools, place squash in a microwave-safe dish. Cover with plastic wrap and poke a few holes in top. Microwave on high for 7 min. Let stand in microwave, steaming until tender when pierced with the tip of a knife, about 5 min. (Heat at additional 2-min intervals if needed.)
- Process squash in food processor until smooth. Add milk, eggs, syrup, pie spice, vanilla, and salt, and process to combine well, scraping down sides if necessary. Quickly transfer to a large measuring cup (to keep food processor bowl from leaking), then pour into crust.
- Bake on a baking sheet until center is set, about 35 min. Let cool completely on a rack. Once cool, refrigerate, loosely covered, for at least 1 hour (or up to 2 days).
- Just before serving, sprinkle pomegranate seeds around edge of pie to garnish.
239 cal, 11 g fat (5 g saturated), 4 g protein, 33 g carb, 18 g sugar, 2 g fiber, 264 mg sodium, 67 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.