Butternut Squash Pie
Butternut squash pie is a nice, milder alternative to pumpkin pie that is great for fall desserts, especially for Thanksgiving.
Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla...
- Yield: 16
- Cooking time: 35 Min
- Publisher: Allrecipes.com
- 2 prepared pie crusts
- 2 1/2 cups cooked butternut squash cubes
- 5 eggs
- 1 1/2 cups brown sugar
- 1 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
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