Butternut Squash Pie


Servings: 8
  • 1 medium butternut squash or 2 small butternut squash
  • 1 (12 ounce) can evaporated milk
  • 3⁄4 cup sugar
  • 2 eggs
  • 1 1⁄4 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon apple pie spice
  • 1 9-inch deep dish pie crust
  • Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  • Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  • Cut the squash in half, and remove the seeds.
  • Scoop out about 2 cups of the pulp and place in your blender or food processor.
  • Add all remaining ingredients and blend until smooth.
  • Pour into prepared pie crust.
  • Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  • Cool on a wire rack.