Ingredients

• 1.5 cups peeled and cubed butternut squash
• 1 cup lightly packed brown sugar
• 1 tablespoon cornstarch
• 1 egg , beaten
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 , 9 inch

Instructions

1. 1 Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4. 4 Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition per serving