Brown Sugar-Butternut Pie

• Crust:
• 22 gingersnaps (about 5.5 ounces)
• 1 tablespoon granulated sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• Filling:
• 2 tablespoons water
• 3 cups cubed peeled butternut squash (about 1 small)
• 3/4 cup evaporated fat-free milk
• 2/3 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1/2 cup frozen reduced-fat whipped topping, thawed

1. Preheat oven to 375u0b0.
2. To prepare the crust, place the cookies in a food processor, and process until finely ground (to yield about 1 cup). 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. Bake at 375u0b0 for 6 minutes; cool on a wire rack.
3. 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. Drain and mash.
4. 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. Pour the mixture into the prepared crust. Bake at 375u0b0 for 20 minutes or until set; cool pie on a wire rack. Top each serving with 1 tablespoon whipped topping.

crust, sugar, butter, cooking spray, filling, water, butternut squash, milk, brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, ground cloves, eggs, frozen reducedfat whipped topping

Taken from www.myrecipes.com/recipe/brown-sugar-butternut-pie (may not work)