Description

A fun and delicious alternative to Pumpkin Pie, this dessert is sure to be a hit this holiday season. Makes one 9″ pie.

Ingredients

• 1 1/2 cups prepared butternut squash (peeled and diced)
• 1 cup brown sugar
• 1 tablespoon cornstarch
• 1 large egg
• 1 cup evaporated milk
• 1 teaspoon cinnamon
• Dash allspice
• Dash cloves
• Dash ginger
• Dash nutmeg
• 1 9″ pie crust (unbaked)

Steps

1. In a pot of water, bring squash to a boil. Let simmer over medium for fifteen mins, or until cooked through and tender. Drain and set aside.
2. Heat oven to 350 F (175 C).
3. Blend the squash together with remaining ingredients until smooth. Pour mixture into the pie crust.