This is a delicious alternative to the standard pumpkin or sweet potato pie. I love it! See the recipe below to get started, or watch me it in this video and get the general idea before you jump in.
- Serves: 8
- 1 medium-sized butternut squash
- 1 can of evaporated milk, 12 oz
- ¾ cup sugar
- 2 eggs
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon apple pie spice
- 1 teaspoon vanilla extract
- 1 9-inch pie crust
- Preheat oven to 350 degrees F. Use a knife to pierce the squash in several places, and then place on a baking sheet and put in the oven. When it is soft and can be easily poked through with a knife, approximately 1 hour, remove from oven, set aside and allow to cool.
- Once squash is cool enough to handle, cut in half and scoop out the seeds. Measure out 2 cups of the flesh and put into food processor. Puree until smooth.
- Add remaining ingredients (but not the pie crust, silly) to the food processor and blend until completely mixed. Pour the mixture into your pie crust and bake at 350 degrees for 45 to an hour. When the center is nearly set and the pie starts to pull away from the edges of the dish, it is done.
- Cool on a wire rack before serving. Add fresh, homemade whipped topping, if desired.