If you love pumpkin pie, you should consider making a pie made from butternut squash. It makes a delectable pumpkin type pie. My husband's grandmother first introduced me to butternut squash pies many years ago. I've been growing the fruits in my garden ever since. They are plentiful and grow well with barely any attention at all. If kept in a cool place, the fruits will last for months after harvesting. If you find that you like this recipe as much as I do, you should consider growing some for your own use.
Butternut Squash Pie Recipe Makes 1 pie
9 inch deep dish pie crust (single crust) 3/4 cup white or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 tablespoon butter or margarine, melted
2 cups milk (or 1 can evaporated milk and enough water to equal 2 cups)
2 cups cooked mashed butternut squash
3 eggs beaten
Preheat oven to 425 degrees F.
Mix sugar, cinnamon, nutmeg, allspice, ginger, cloves and salt together in a large bowl. Mix until spices are mixed thoroughly with sugar.
Stir in the milk, squash, beaten eggs, and melted butter or margarine. Mix well until smooth.
Pour the pie filling into an unbaked deep dish pie shell.
Bake in preheated oven 40 to 45 minutes. Pie is done when shell is lightly browned and center springs back when lightly touched with finger. You can also insert a knife in the center to see if it comes out clean.
Tip: If you have too much filling to fit in the pie shell, you can bake it as custard in a buttered pie pan or casserole dish. It won't take nearly as long to bake as the pie, so check it frequently.
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