Butternut Squash Pie

Butternut Squash Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium butternut squash or 2 small butternut squash

  • 1

    (12 ounce) can evaporated milk

  • ¾

    cup sugar

  • 2

    eggs

  • teaspoons ground cinnamon

  • ½

    teaspoon ground nutmeg

  • ½

    teaspoon apple pie spice

  • 1

    9-inch deep dish pie crust

Directions

Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven. Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY. Cut the squash in half, and remove the seeds. Scoop out about 2 cups of the pulp and place in your blender or food processor. Add all remaining ingredients and blend until smooth. Pour into prepared pie crust. Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan. Cool on a wire rack.


Nutrition

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