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.
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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.

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