Butternut Squash Pie, By Cass
The recipe is for 2 pies. I will be covering this with fresh whipped cream to take to my Mom's for Thanksgiving..
2baked, 9 inch pie crusts
2 1/2 cpureed butternut squash
2 can(s)(12 ounces each) carnation evaporated milk
1 1/2 tspground cinnamon
1/2 tspcayenne pepper
1/2 tspground cloves
1 1/2 csugar
How to Make Butternut Squash Pie, By Cass
- 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.
- 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.