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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family! 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 |
Directions:
1. Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
2. Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
3. Cut the squash in half, and remove the seeds.
4. Scoop out about 2 cups of the pulp and place in your blender or food processor.
5. Add all remaining ingredients and blend until smooth.
6. Pour into prepared pie crust.
7. 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.
8. Cool on a wire rack.
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