Better Than Pumpkin Pie
(Deep Dish Pie)
Looks like pumpkin, tastes like pumpkin, but it's butternut squash! Prep
Time: approx. 20 Minutes. Cook Time: approx. 50 Minutes.
Ready in: approx. 1
Hour 10 Minutes. Makes 1 - 9 inch pie (8 servings).
3 cups cooked and mashed butternut squash
3/4 cup lightly packed brown sugar
1 and 1/2 tablespoons cornstarch
3 eggs, beaten
1 – 1/2 cups milk
2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 (9 inch) unbaked pie shell
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. For a robust flavor you might
consider roasting your squash with in the oven with a little olive oil.
2 Preheat oven to 350 degrees F (175 degrees C).
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 Bake in preheated oven for 50 minutes, or until a table knife comes
out clean when inserted in the center.