Butternut Squash Pie Recipe

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Ingredients

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Preparation

Step 1

Line 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with leaf-shaped cookie cutter for garnish if desired; place on baking sheet and set aside.

In large bowl, combine sugar, cornstarch and cinnamon. Beat in squash, butter, eggs, water and vanilla until smooth. Pour into crust.

Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until knife inserted near center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.

Cool pie and cutouts on wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.