Butternut Squash Pie
Adapted from a Sweet Potato Pie Recipe in Southern Pies by Nancie McDermott
1 Basic 9" Pie Crust (homemade or store bought)
1/2 cup White Sugar
1/2 Brown Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Salt
1 Cup Evaporated Milk or Half and Half
2 Eggs, beaten well
2 Cups Mashed, Cooked Butternut Squash**
3 TB Butter, melted
1 tsp Vanilla Extract
Heat the oven to 375 degrees. Line a 9" pie pan with crust.
Combine sugar, cinnamon, nutmeg and salt in a large bowl. Use a fork or whisk to stir them together well. Add the milk and eggs, and stir to mix everything togethter evenly. Add the butternut squash, butter and vanilla. Mix them together well, stirring them into the egg mixture carefully, until you have a thick, smooth and evenly combined pie filling.
Pour filling into the pie crust and place it in the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 50-55 minutes.
Let the pie cool for about 30 minutes. Serve and enjoy!
**To cook the butternut squash, I sliced it in half, scooped out the seeds, placed face down in a baking dish in a 1/4 inch of water and baked for about 20-30 minutes at 350. Bake until you can easily stick a fork in. When cool, scrape out the flesh and mash well.