Description
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!
Ingredients
- 2 prepared pie crusts
- 2 ½ cups cooked butternut squash cubes
- 5 eggs
- 1 ½ cups brown sugar
- 1 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
- 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 extract
- nutmeg
- and cloves in a blender until smooth; pour into pie crusts.
- Bake in the preheated oven until pies are set in the middle
- 35 to 40 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 16