4.5/5
(2 Votes)
Ingredients
- 1 medium butternut squash or 2 small butternut squash
- 1 (12 ounce) can evaporated milk
- 3/4 cup sugar
- 2 eggs
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon apple pie spice
- 1 9-inch deep dish pie crust
Preparation
Step 1
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.
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