Butternut Squash Pie
By Published: November 1, 2012
- Yield: 8 Servings
Ingredients
- 1 squash butternut, 1 1/2- to 2-pound
- 3/4 cup brown suger firmly packed, light or dark
- 1 teaspoon cinnamon ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1 can evaporated milk
- 2 eggs lightly beaten
- 1 pie pastry single-crust
- 1/2 cup whipping cream
- 1/2 teaspoon cinnamon sugar
Instructions
- Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Discard any strings along with the seeds. Place the cut side down in a 13-inch-by-9-inch baking dish and add water to a depth of 1/2 inch. Cover with aluminum foil and bake 45 minute to 1 hour or until tender. Drain and scoop out the pulp, discarding the outer shell. Measure out 11/4 cups of the pulp and reserve any extra for another use. Do not turn the oven off.
- In a mixing bowl, combine the squash pulp with the brown sugar, cinnamon, allspice, nutmeg, cloves and salt. Blend well and gradually stir in the evaporated milk and eggs. Pour into the pastry shell.
- Bake 10 minutes, then reduce the heat to 350 degrees. Bake 40 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Cover and store in the refrigerator until ready to serve. Then whip the cream at high speed of an electric mixer until stiff peaks form. Gradually add the cinnamon sugar and top the pie slices after cutting into servings.
