Navigate / search

Crunch Crust Nectarine Pie

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Servings
people
Ingredients
  • 1/3 cup spaghetti squash
  • 2 tablespoons block of cream cheese
  • 1 cup walnuts, toasted
  • 8 ounces solid pack pumpkin
  • 1/2 teaspoon butter
  • 3 fresh butternut squash
Course Desserts
Servings
people
Ingredients
  • 1/3 cup spaghetti squash
  • 2 tablespoons block of cream cheese
  • 1 cup walnuts, toasted
  • 8 ounces solid pack pumpkin
  • 1/2 teaspoon butter
  • 3 fresh butternut squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine 1/3 cup sugar and water in a small saucepan
  2. Boil about 4 minutes or until syrup begins to turn light golden brown
  3. Add granola, mixing it quickly with a fork
  4. Turn onto a non-stick or greased baking sheet and let cool
  5. Place in a plastic bag and crush with a rolling pin
  6. Turn 2/3 of the mixture into the bottom, not sides of a 9-inch pie pan
  7. Beat cream cheese with vanilla and remaining sugar
  8. Drop spoonfuls of filling into the pie shell
  9. Spread gently to level over crumb crust
  10. Top with nectarine slices and sprinkle remaining crunch mixture at edges
  11. Chill at least 2 hours before serving
Share this Recipe
 
Powered by WP Ultimate Recipe