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Butternut Squash Pie - by
A fun and delicious alternative to Pumpkin Pie, this dessert is sure to be a hit this holiday season. Makes one 9″ pie.
Ingredients:
- 1 1/2 cups prepared butternut squash (peeled and diced)
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 large egg
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- Dash allspice
- Dash cloves
- Dash ginger
- Dash nutmeg
- 1 9″ pie crust (unbaked)
Instructions:
- In a pot of water, bring squash to a boil. Let simmer over medium for fifteen mins, or until cooked through and tender. Drain and set aside.
- Heat oven to 350 F (175 C).
- Blend the squash together with remaining ingredients until smooth. Pour mixture into the pie crust.
- Bake pie for 45 minutes or until set.
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