Butternut Squash PieSubmitted by: LADYPHOENIX61
IntroductionSomething different for your holiday meal. The hint of red pepper should give your sweet potato, pumpkin and pecan pies something to talk about! Something different for your holiday meal. The hint of red pepper should give your sweet potato, pumpkin and pecan pies something to talk about!
1 (2lb) butternut squash
Â¾ cup firmly packed brown sugar
1 tsp ground cinnamon
Â½ tsp ground allspice
Â½ tsp ground nutmeg
Â¼ tsp ground cloves
Â¼ tsp salt
1/8 tsp ground red pepper
1 (12oz) can low fat evaporated milk
2 large eggs, beaten
1 frozen 9 inch pie shell, thawed
Â½ cup whipping cream, whipped
Â¼ tsp ground cinnamon
Combine squash, brown sugar, and next 6 ingredients in a large bowl. Gradually stir in milk and eggs. Pour into *pastry shell.
Bake at 400Â° for 10 minutes; reduce heat to 350Â° and bake 40 minutes more or until a knife inserted in the middle comes out clean.
Cool on a wire rack. cover and store in refrigerator. Serve with a dallop of fresh whipped cream and a sprinkle of ground cinnamon
Makes 8 servings
*To keep pie shell edges from becoming too dark or burning, wrap edges with aluminum foil until the last 10 minutes of baking.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.