The Best Recipes Butternut Squash Pie

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Butternut Squash Pie

"My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!"

Ingredients :

2 prepared pie crusts
2 1/2 cups cooked butternut squash cubes
5 eggs
1 1/2 cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Instructions :

Prep : 20M	Cook : 16M	Ready in : 55M

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Notes :

Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
One squash will make 4 pies, usually.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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