This pie is made with butternut squash instead of pumpkin. You first have to cook the squash. I used a pressure cooker to make the squash for dinner the night before and had some leftovers. After the squash is cooked, it needs to be pureed in a food processor. Use enough to make 1 cup of puree. This was about 2 small butternut squashes (probably 1 large).
Make a pie crust or be lazy and use store bought, like I did. Preheat oven to 425 degrees.
For the pie filling: combine 1 cup of squash puree, 1 cup sugar, 1 cup evaporated milk, cinnamon, nutmeg, ginger and a pinch of salt in food processor. Pour into pie shell and bake for 10 minutes or until crust is browned. You may need to use a pie crust shield or some foil to protect the crust from burning.
After 10 minutes, reduce oven temperature to 300 degrees. Bake for 50 minutes or until set. Cool and serve.
This was much better the next day after it had cooled overnight in the fridge. Very similar to pumpkin pie, very custardy and very delicious. Enjoy!
Bonus picture of our new place:
2 comments:
Did you place come with a free oddly shaped dog?! Awesome! Also, your pie looks yummy!
Hey I recognize those place mats! I think the oddly shaped dog is beautiful and lovable!
Post a Comment