Butternut Squash Pie
I love pumpkin pie, but I think I love this Butternut Squash Pie just a little bit more. Fresh butternut squash and spices - delicious!
Ingredients
- 2 cups Butternut Squash cooked and mashed
- 1 tablespoon Butter
- 1 cup Brown Sugar
- 1 cup Evaporated Milk
- 2 Eggs
- 3 teaspoons Vanilla
- 2 ½ teaspoons Pumpkin Pie Spice
- 1 ½ tablespoons Cornstarch
- ½ teaspoon Salt
- 1 un-baked 9" pie shell
Instructions
- Add butter to warm squash puree (or melt butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together.
- Pour filling into an unbaked 9" pie shell. Bake for about 50 - 60 minutes in a 350 degree oven. The crust will be a nice golden brown and the center should be set.
- Let the pie cool (if you can) and serve.
Notes
*Add a little brown sugar and pumpkin pie spice to any leftover butternut squash puree for a nice side dish or snack.
*My butternut squash was just over 3 lbs. and I had a cup or so left over puree.