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Spicy Butternut Squash Pie

Southern.Crockpot's picture
Ingredients
  Butternut squash 2
  Unbaked 8 inch pastry shells 2
  8 inch pastry shells 2 , unbaked
  Eggs 3 , beaten
  Sugar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Cornstarch 3 Tablespoon
  Evaporated milk 13 Ounce (1 Can)
Directions

GETTING READY
1) Take the squash and peel it properly before cutting it lengthwise into two.
2) De-seed the squash halves and cut it into smaller slices.
3) Preheat the oven by setting it at 400°.

MAKING
4) Take a saucepan, place the squash in it and cover it with water.
5) Cook for fifteen minutes or until it becomes soft. Drain out the excess water.
6) Take a food processor and puree the pulp or mash it thoroughly.
7) Keep 2 cups of the squash puree aside and refrigerate the rest for future use.
8) Take a fork and prick the bottom and sides of a pastry shell.
9) Set the oven to 400° and bake for 8-10 minutes.
10) Mix the squash along with all other ingredients except the whipped cream.
11) Sieve the mixed ingredients and distribute the contents in each half of a pastry shell.
12) Bake it by placing it in the pre-heated oven for 40-45 minutes or until the mixture is set.
13) Cool the dish.

SERVING
14) Serve it along with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butternut
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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