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!

INGRIDIENT

2 prepared pie crusts

2 ½ cups cooked butternut squash cubes

5 eggs

1 ½ cups brown sugar

1 cup milk

1 cup heavy whipping cream

2 tablespoons all-purpose flour

1 tablespoon butter

1 ½ teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon vanilla extract

¾ teaspoon ground nutmeg

½ teaspoon ground cloves

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.

Step: 2

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.

Step: 3

Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

NUTRITION FACT

Per Serving: 272 calories; protein 4.6g; carbohydrates 29.3g; fat 15.7g; cholesterol 81.6mg; sodium 306.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb