Crustless Acorn Squash Pie

DIRECTIONS

• Preheat your oven to 375 degrees. 
• Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
• Place in a baking dish and add two cups of water. 
• Bake the squash for one hour, or until it is very tender when you poke it with a fork.
• Scoop the squash out of it’s skin into a food processor (I used a Vitamix)  Puree until very smooth. 
• Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
• Peel and cut the apple into 1/4 inch slices.  Arrange them in a circle around the bottom of a well-buttered glass pie dish. 
• Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
• Bake for 1 hour or until a knife comes out clean.
• Let the pie cool for about twenty minutes before serving or chill and serve cold. 
• Serve with fresh whipped cream or ice cream.