Butternut Squash Pie

Butternut Squash Pie


    1 3/4 c. Butternut Squash Puree (or 1 can pumpkin)
    1 - 9" deep dish pie crust
    3 eggs, slightly beaten
    1 cup sugar (brown will work too)
    1/2 tsp salt
    1 tsp cinnamon
    1/4 tsp. EACH of cloves, nutmeg and ginger
    1 c. evaporated milk

Butternut Squash Pie


heat up kitchen appliance to 450.
mix eggs, sugar, salt and spices. Beat well.
mix in squash puree, add milk and beat well.
Pour into raw pie shell.
Bake at 450 for ten minutes so scale back heat to 350 and bake for an extra hr.
Pie is finished once knife, inserted in center, comes out clean.
Let cool fully before cutting or refrigerant.

source http://recipetocooking.blogspot.com/2019/06/butternut-squash-pie.html

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