IMPOSSIBLE BUTTERNUT SQUASH PIE (like pumpkin)
Nancy J. Patrykus
I have been making this pie for years.
This pie makes it's own crust, with the help of a blender!
A quick & very easy recipe.
It won 2nd prize at the Indiana Fair.
It is always a winner!
Guests think it is the best "pumpkin" pie they ever had!
Are they surprised when I tell them it is a squash pie!
I have the recipe all printed out for them,for when they go home.
Please try it..
You will be AMAZED AT HOW DELICIOUS IT IS.
- 1-3/4 c
- from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!
- 1 pkg
- softened cream cheese, cut up into 14 pieces
- 1/4 tsp
- butter flavoring......can use vanilla flavoring
- 1/2 c
- 1/2 c
- original bisquick
- 1-1/2 tsp
- pumpkin pie spice
- 1/2 tsp
- for serving top the pie......whipping cream and pecan halves....if desired
Spray a 9 inch pyrex pie plate with cooking spray.
In a blender, place all 7 pie ingredients.
Cover and blend on high for about 2 minutes.
or until smooth..
Pour into your pie plate. Do not over fill !
Sprinkle a little nutmeg on top.
If you have any leftovers...put in a small or individual pie pan.
Keep an eye on the smaller pan...as it will be done before the larger pie!
** NOTE: Nice to have the smaller one to taste....tee hee.
Take out and cool on a wire rack,
for about an hour or two.
Then put in refrigerator at least
2-3 hours before serving.
When ready to serve....put dollops of whipped cream on serving pieces...
and top with a pecans.......looks so pretty!!!!
I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash.
Squash seems to have a more delicate, and
milder taste than pumpkin.
I do hope you will try this recipe...
and please let me know....Thank you.