Butternut Squash Pie

Name: Butternut Squash Pie
Ingredients: 1 whole Pie Crust (store-bought Or Homemade); 2 whole Eggs; 1-3/4 cup Butternut Squash Puree; 1 can (12 Oz. Can) Evaporated Milk; 3/4 cups Packed Light Brown Sugar; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Nutmeg; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Salt

10 ingredients

1 steps

Ingredients

1 whole Pie Crust (store-bought Or Homemade)
2 whole Eggs
1-3/4 cup Butternut Squash Puree
1 can (12 Oz. Can) Evaporated Milk
3/4 cups Packed Light Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoons Ground Cloves
1/2 teaspoons Nutmeg
1/2 teaspoons Ground Ginger
1/2 teaspoons Salt

Directions

1

Butter a 9-inch pie dish and press the pie crust in to fit the pan (use store-bought or homemade!) In a mixing bowl, crack eggs and whisk together. Lightly brush a bit of the egg mixture around the top edges of the crust to prevent burning while in the oven. Using the rest of the whisked eggs, combine all remaining ingredients together and whisk vigorously; it will be a very wet mixture. Once all the ingredients are completely incorporated, pour the mixture into the prepared pie crust. Bake in a 425F oven for 15 minutes, then turn the temperature to 350F and allow the pie to bake 45-50 minutes or until a knife inserted into the center of the pie comes out clean. Allow to cool and serve with a big dollop of whipped cream on top!