Categories: Dessert

Ingredients

• 1 unbaked and chilled 9-inch pie shell
• 1 large butternut squash, cooked, pureed, about 1 1/2 cups pureed squash
• 1 cup light brown sugar, firmly packed
• 3 large eggs
• 3/4 cup evaporated milk or half-and-half
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Directions

1. Cut the squash in half lengthwise, remove stem and scoop out seeds.

2. Place squash, cut side down, on a foil-lined oiled baking pan.

3. Add about 1/2 cup of water to the pan.

4. Cover loosly with foil and bake at 400 for 45-55 minutes or until the squash is tender and can be easily pierced with a fork.

5. Let cool completely then peel and mash squash.

6. Measure 1 1/2 cups and set aside.

7. Reduce oven to 350 and position rack in the center of the oven.

8. In a mixing bowl beat the squash with the brown sugar.

9. Add eggs, evaporated milk, spices, salt, flour, butter, and vanilla.

10. Beat until well blended.

11. Pour the filling into the chilled pie and place on the center of the oven rack.

12. Bake for 45-55 minutes or until set.

13. Check after about 35 minutes, and loosely set a ring of foil over the browned crust.

Email to a friend | Print this recipe | Back