Recipe by BakinBaby
This is a light, but full flavored fall pie. If you're squash is runny and watery, try straining it over a colainder. Enjoy!
Top Review by dr.momde47
Just a suggestion. The squash will be much sweeter and not runny if you bake it instead of steam it. Split the raw squash in half and scoop out the seeds. Wrap each half in aluminum foil and and bake for 1 hour at 400 degrees. Then all you have to do is scoop out the flesh and mix with the ingredients. Baked squash is so sweet that you can eat it right out of the shell and it does not have that washed out that that always made me hate squash in the past. Plus, when done this way, you will not have to use as much sugar.
- 1 cup sugar
- 3⁄4 teaspoon salt
- 2 1⁄2 teaspoons pumpkin pie spice
- 2 1⁄2 cups butternut squash (steamed and strained)
- 3 eggs
- 1 (12 ounce) can evaporated milk
- 9 inches pie crusts
Directions See How It's Made
- Add sugar, salt and pumpkin pie spice together.
- In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
- Mix in sugar mixture on slow to medium speed.
- Mix well.
- Pour into piecrust.
- Bake at 450 for 10 minutes.
- Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.