Butternut Squash Pie
 I heard a rumor that canned “pumpkin” is really squash because it has a better texture. I can’t say if this is true or not, but this butternut squash pie tastes an awful lot like pumpkin pie in my opinion. Anyways, we grew butternut squash for the first time this year and had to pick them before they were ripe because the squash bugs were killing the vines. I let them ripen in the sun for a few weeks and then froze about 8 cups of puree and made this pie. It’s really good. I hope you like it too! I plan on making another one for Thanksgiving with my frozen puree. Here’s the recipe.
How to Make a Butternut Squash Pie:
Preheat oven to 450.
Combine eggs, sugar, salt and spices. Beat well.
Blend in squash puree, add milk and beat well.
Pour into uncooked pie crust.
Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes. Pie is done when knife, inserted in center, comes out clean. Let cool completely before cutting or refrigerating.
Butternut Squash Pie
Ingredients
- 1 3/4 c. butternut squash puree or 1 can pumpkin
- 1 - 9" deep dish pie crust
- 3 eggs slightly beaten
- 1 cup sugar brown will work too
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp. cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 c. evaporated milk
Instructions
- Preheat oven to 450.
- Combine eggs, sugar, salt and spices. Beat well.
- Blend in squash puree, add milk and beat well.
- Pour into uncooked pie crust.
- Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes.
- Pie is done when knife, inserted in center, comes out clean.
- Let cool completely before cutting or refrigerating.
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