Butternut Squash Pie Recipe

Butternut Squash Pie Recipe

If you like pumpkin pie, you need to contemplate generating a pie manufactured from butternut squash. It helps make a delectable pumpkin kind pie. My husband’s grandmother to start with released me to butternut squash pies lots of several years in the past. I’ve been rising the fruits in my backyard ever due to the fact. They are plentiful and grow properly with hardly any consideration at all. If saved in a interesting put, the fruits will last for months right after harvesting. If you find that you like this recipe as a great deal as I do, you need to look at developing some for your have use.

Butternut Squash Pie Recipe Would make 1 pie

9 inch deep dish pie crust (solitary crust)
3/4 cup white or brown sugar
1/2 teaspoon floor cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 tablespoon butter or margarine, melted
2 cups milk (or 1 can evaporated milk and sufficient drinking water to equal 2 cups)
2 cups cooked mashed butternut squash
3 eggs crushed

Preheat oven to 425 levels F.

Mix sugar, cinnamon, nutmeg, allspice, ginger, cloves and salt jointly in a large bowl. Mix till spices are combined completely with sugar.

Stir in the milk, squash, crushed eggs, and melted butter or margarine. Combine properly right until smooth.

Pour the pie filling into an unbaked deep dish pie shell.

Bake in preheated oven 40 to 45 minutes. Pie is performed when shell is frivolously browned and center springs back when lightly touched with finger. You can also insert a knife in the center to see if it will come out thoroughly clean.

Tip: If you have way too a lot filling to match in the pie shell, you can bake it as custard in a buttered pie pan or casserole dish. It will not likely take just about as extensive to bake as the pie, so test it routinely.