This butternut squash pie is perfect for people who find the taste of pumpkin a little strong or just want a change. My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. Hope you like it! Top with whipped cream.
Ingredients
- 2 , 9-inch
- 2.5 cups cooked butternut squash cubes
- 5 large eggs
- 1.5 cups brown sugar
- 1 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 0.75 teaspoons ground nutmeg
- 0.5 teaspoons ground cloves
Instructions
-
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
-
2
Line the bottom and sides of two 9-inch pie plates with prepared crusts.
-
3
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth.
-
4
Pour into pie crusts.
-
5
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Nutrition Facts
Per serving
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