Better Than Pumpkin (Uses Butternut Squash) Pie
photo by Annacia
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup butternut squash, cooked and well drained
- 1 cup brown sugar, unpacked
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ground nutmeg
- 1 (9 inch) pie crusts
directions
- Preheat oven to 350 degrees.
- Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
- Pour into unbaked pie shell.
- Bake for 50 minutes or until done.
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Reviews
-
This was a real treat for dessert tonight. I made just the custard to avoid the fat in the crust. For the cup of sugar I used 1/4 cup of Splenda Brown Blend and 1/4 cup of Splenda granulated then an organic free range egg and fat free evap milk. It wasn't firm enough to cut and serve as a pie wedge, no problem there is nothing wrong with the scoop and serve method. I can't say that it truly tastes like pumpkin, but then it isn't pumpkin, it's butternut squash and it has it own wonderful flavor that is so easy to enjoy.
-
Mary this is a wonderful pie! I baked the squash days ago and allowed it to strain in the fridge to remove all the moisture, I made it today and was so pleased with it, this has the perfect amount of spices, I did pack the brown sugar, we all have a sweet tooth lol! I will be making this again soon, thanks Mary!
RECIPE SUBMITTED BY
I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies.
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