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pastry for single pie crust
mashed, cooked, butternut squash
line a 9-inch pie plate with pastry. Trim and flute edges if desired.
In a large bowl, combine sugar, spices, butter, eggs, milk and vanilla on low speed of electric mixer.
Beat in squash until smooth.
Cover edges loosely with foil. Bake 40-45 minutes or until fork comes out clean.
Cool pie for 1 hour. Refrigerate until chilled.
Serve with Whipped cream if desired.