Brad's butternut squash pie

Name: Brad's butternut squash pie
Yield: 3 9" pies
Cuisine: American
Ingredients: 1 large butternut squash, equal to 4 cups puree; 2 cans evaporated milk; 4 lg eggs, beaten; 1 1/3 cups packed brown sugar; 4 tbs white sugar; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground ginger; 1 tsp salt; 2 tsp vanilla extract; 3 pre made pie shells, or make yourself; whipped cream for topping

wingmaster835 @wingmaster

Sequim Washington

I started making this instead of pumpkin pie. Everyone I serve it to loves it. I had to use pre made shells because of time restraints.

wingmaster835 @wingmaster

Sequim Washington

I started making this instead of pumpkin pie. Everyone I serve it to loves it. I had to use pre made shells because of time restraints.

Saved

Ingredients

3 9" pies

1large butternut squash, equal to 4 cups puree
2 cansevaporated milk
4lg eggs, beaten
1 1/3 cupspacked brown sugar
4 tbswhite sugar
1/2 tspground cinnamon
1/2 tspground cloves
1/2 tspground allspice
1 tspground nutmeg
1 tspground ginger
1 tspsalt
2 tspvanilla extract
3pre made pie shells, or make yourself
whipped cream for topping

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Steps

1

Remove stem from squash. Cut in half. Remove seeds and pulp. Place on a greased baking sheet face down. Bake at 350 for an hour. Or until a fork inserted proves meat to be very soft.
2

Let cool. Remove all skin and mash into a smooth mush.
3

Mix all pie ingredients in a large bowl.
4

Fill pie shells. Try to not get filling on the edges, it will burn
5

Bake at 375 for 40 - 50 minutes. Times may very. Pie is done when center gets solid. Rotate half way through cooking.
6

When done, remove from oven and let cool. Top with whipped cream and serve.

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Cooksnaps

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wingmaster835 @wingmaster

on November 04, 2016 20:55

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.