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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The pie version of my butternut squash custard. My guy decided he doesn't like custard the day before Thanksgiving, so I made it into a pie instead to please him. Ingredients:
2 eggs |
1 cup cream |
1 cup butternut squash puree |
1 tbsp unsulphered molasses |
1/2 tsp cinnamon |
1/2 tsp nutmeg |
1/2 cup toasted hazelnut pieces |
1 9 graham cracker pie crust (store bought or homemade) |
Directions:
1. Preheat oven to 375.
2. Mix eggs, cream, squash, molasses, cinnamon, and nutmeg until well combined.
3. Pour squash mixture into pie crust and sprinkle top with toasted hazelnuts.
4. Bake 35-45 minutes or until an inserted pick comes out clean. Allow to cool before serving.
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