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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful. Ingredients:
4 eggs |
4 cups mashed cooked butternut squash |
1 cup buttermilk |
1/4 cup butter, melted |
2 teaspoons vanilla extract |
2 cups sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 unbaked pastry shell (9 inches) |
ground nutmeg, optional |
Directions:
1. In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil.
2. Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator. Yield: 2 pies (6-8 servings each).
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