Hubbard Squash Pie

Name: Hubbard Squash Pie
Ingredients: 1 sheet refrigerated pie crust; 1 large egg; 1-1/2 cups mashed cooked Hubbard or butternut squash; 1 can (12 ounces) evaporated milk; 1 cup sugar; 2 tablespoons molasses; 1 tablespoon cornstarch; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; Sweetened whipped cream and additional nutmeg, optional

10 ingredients

2 steps

Ingredients

1 sheet refrigerated pie crust
1 large egg
1-1/2 cups mashed cooked Hubbard or butternut squash
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons molasses
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Sweetened whipped cream and additional nutmeg, optional

Directions

1

Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg.
2

Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.