Butternut Squash Pie

By bweber

Ingredients

• Your favorite pastry for single-crust pie (9 inches)
• 3 large eggs
• 1-1/2 cups mashed cooked butternut squash
• 1 cup fat-free milk
• 2/3 cup fat-free evaporated milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Sweetened whipped cream, optional

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes.

Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.