Recipe by Peasant'sHearth
This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
Top Review by Domestic Goddess
OMG, This was so good, and OUTSTANDING indeed, and that's why this recipe is getting 5 stars from me. Like LA stated: "The flavor was more mild than pumpkin." Don't know about the rest of the other zaar members, but I found the baking time to be incorrect. After 45-50 minutes of baking time, I found that the pie was still not done, so I baked it for another 10 minutes, but adding aluminun foil around the pastry crust, I also ended up increasing the temp to 425 degrees, and baking the pie for another 15 minutes. The pie did finally set. I think one should bake this pie the same way you would a pumpkin pie. I now have baked this pie twice, (in my Pampered Chef Deep Dish Pie Plate) and baked it at 425 degrees for the first 15 minutes, then lowered the heat to 350, and baked it for exactly 55 minutes. The pie turned out great!! "Thank you" Peasant's Hearth for the wonderful recipe!!
- 1 medium butternut squash or 2 small butternut squash
- 1 (12 ounce) can evaporated milk
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon apple pie spice
- 1 9-inch deep dish pie crust
Directions See How It's Made
- Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
- Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
- Cut the squash in half, and remove the seeds.
- Scoop out about 2 cups of the pulp and place in your blender or food processor.
- Add all remaining ingredients and blend until smooth.
- Pour into prepared pie crust.
- Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
- Cool on a wire rack.