Butternut Squash Pie

Name: Butternut Squash Pie
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

8 ingredients

8 steps

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.