Better Than Pumpkin Pie

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Better Than Pumpkin Pie

Yields1 Serving
 1 1/2 cups peeled and cubed butternut squash
  1 cup lightly packed brown sugar
  1 tablespoon cornstarch
  1 egg, beaten
  1 cup evaporated milk
  1 teaspoon ground cinnamon
  1 pinch ground allspice
  1 pinch ground cloves
  1 pinch ground ginger
  1 pinch ground nutmeg
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.

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.

Ingredients

 1 1/2 cups peeled and cubed butternut squash
  1 cup lightly packed brown sugar
  1 tablespoon cornstarch
  1 egg, beaten
  1 cup evaporated milk
  1 teaspoon ground cinnamon
  1 pinch ground allspice
  1 pinch ground cloves
  1 pinch ground ginger
  1 pinch ground nutmeg

Directions

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.

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.

Notes

Better Than Pumpkin Pie