Butternut Squash Pie

Butternut Squash Pie

Time: 1 hrs

Ingredients

• 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

• 1 Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
• 2 Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
• 3 Cut the squash in half, and remove the seeds.
• 4 Scoop out about 2 cups of the pulp and place in your blender or food processor.
• 5 Add all remaining ingredients and blend until smooth.
• 6 Pour into prepared pie crust.
• 7 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.
• 8 Cool on a wire rack.