In time for Thanksgiving;) I've never actually made this one myself, but got it from an old friend who was one of the best cooks I've ever known.
2 butternut squash (can make a day ahead)
Clean and cut and stick in oven at 400 degrees until tender (30 mins-1 hour). Scoop out pulp and put in blender. Add 1/3 c. water.
Unbaked 9-in pie shell
1 ¾ c. strained mashed, cooked squash
1 c. sugar
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
3 eggs
1 ½ c. milk
1 tsp. butter, melted
Combine squash, sugar, salt & spices. Then blend in eggs, milk & butter. Pour into pie shell. Bake at 400 degrees for 50 mins. or until fork comes out clean.
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2 comments:
This one sounds nice! I may try it for Christmas. Steve is not a pumpkin pie lover, but maybe he will take a shine to this!
I'm not a huge fan of pumpkin pie either, although I lurve sweet potato pie.
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