Butternut Squash Pie Recipe

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Ingredients:

Serving

1 cup sugar
3/4 tsp salt
2 1/2 tsp pumpkin pie spice
2 1/2 cups butternut squash (steamed and strained )
3 eggs
1 (12 oz) can evaporated milk
9 inches pie crusts

Directions:

Add sugar, salt and pumpkin pie spice together.
In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
Mix in sugar mixture on slow to medium speed.
Mix well.
Pour into piecrust.
Bake at 450 for 10 minutes.
Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1509.27 Kcal (6319 kJ)
Calories from fat	836.34 Kcal
		% Daily Value*
Total Fat	92.93g	143%
Cholesterol	83.21mg	28%
Sodium	1732.7mg	72%
Potassium	427.3mg	9%
Total Carbs	150.47g	50%
Sugars	20.77g	83%
Dietary Fiber	10.04g	40%
Protein	21.23g	42%
Vitamin C	12.5mg	21%
Vitamin A	0.6mg	19%
Iron	9.9mg	55%
Calcium	84.8mg	8%

Amount Per 100 g
Calories	378.37 Kcal (1584 kJ)
Calories from fat	209.67 Kcal
		% Daily Value*
Total Fat	23.3g	143%
Cholesterol	20.86mg	28%
Sodium	434.38mg	72%
Potassium	107.12mg	9%
Total Carbs	37.72g	50%
Sugars	5.21g	83%
Dietary Fiber	2.52g	40%
Protein	5.32g	42%
Vitamin C	3.1mg	21%
Vitamin A	0.1mg	19%
Iron	2.5mg	55%
Calcium	21.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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