Better Than Pumpkin Pie Recipe

Ingredients <br>- 1 ½ cups peeled and cubed butternut squash <br>- 1 cup lightly packed brown sugar <br>- 1 tablespoon cornstarch <br>- 1 egg, beaten <br>- 1 cup evaporated milk <br>- 1 teaspoon ground cinnamon <br>- 1 pinch ground allspice <br>- 1 pinch ground cloves <br>- 1 pinch ground ginger <br>- 1 pinch ground nutmeg <br>- 1 (9 inch) unbaked pie shell <br><p></p>Directions <br>step 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. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). <br>step 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. <br>step 4: Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center. <br>

Ingredients
- 1 ½ 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 (9 inch) unbaked pie shell

Directions
step 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 4: Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Mastodon Share