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butternut squash pie, by cass

★★★★★ 3
a recipe by
Cassie *
Somewhere, PA

I decided to try this pie with the over abundance of butternut squash we grew this summer. It was delicious!! The recipe is for 2 pies. I will be covering this with fresh whipped cream to take to my Mom's for Thanksgiving..

★★★★★ 3
serves 8
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For butternut squash pie, by cass

  • 2
    baked, 9 inch pie crusts
  • 2 1/2 c
    pureed butternut squash
  • 2 can
    (12 ounces each) carnation evaporated milk
  • 1 tsp
  • 4
    large eggs
  • 1 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    ground cloves
  • 1 1/2 c

How To Make butternut squash pie, by cass

  • 1
    Prepare 2 - 9 in. unbaked pie crusts and set aside. Preheat oven to 425
  • 2
    In a small bowl, mix the spices with the sugar, set aside.
  • 3
    In a large bowl, beat eggs; add the squash and mix well, add the milk, stirring till well blended. Add the spice mixture, whisk till thoroughly blended.
  • 4
    Now, it's ready to go into the pie crust. Pour even amounts into each pie crust. Cover the edges of crust with foil; this helps to keep it from getting too brown.
  • 5
    Bake at 425 degree for 15 minutes, then turn the oven down to 350, an continue to bake another 45 to 50 minutes; or until wooden pick comes out clean.
  • 6
    Remove from oven and place on baking racks to cool. When done cooling, store in the refrigerator.
  • 7
    If only making one pie, half the recipe. I used 9 in. deep dish pie plates, only because I wanted to leave space on top to cover with fresh whipped cream. I would recommend a regular 9 in. pie plate, if not using a topping. Enjoy!

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