butternut squash pie
This is a very rustic pie. Reminiscent of pumpkin pie but so much better
No Image
prep time
cook time
method
Bake
yield
2 (9") pies
Ingredients
- 2 1/4 pounds butternut squash
- 1/2 cup butter, softened
- 2 cups sugar
- 4 - eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 13 ounces can evaporated milk
- 2 - (9") pie shells
How To Make butternut squash pie
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Step 1Preheat oven and cookie sheets to 375*.
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Step 2Boil peeled squash in water until easily pierces with a fork. Cool slightly.
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Step 3Place in large mixing bowl, beat until smooth with electric mixer. Stir in butter and sugar.
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Step 4Beat eggs in one at a time. Mix in spices, salt, and milk.
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Step 5Pour into unbaked pie shells. Bake on preheated cookie sheets for 70 minutes, or until knife inserted in center comes out clean
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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