Butternut Squash Pie

This is a light, but full flavored fall pie. If you're squash is runny and watery, try straining it over a colainder. Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 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

1. Add sugar, salt and pumpkin pie spice together.
2. In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
3. Mix in sugar mixture on slow to medium speed.
4. Mix well.
5. Pour into piecrust.
6. Bake at 450 for 10 minutes.
7. 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.