BUTTERNUT SQUASH PIE
This is a light, but full flavored fall pie. If you're squash is runny and watery, try straining it over a colainder. Enjoy!
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar, salt and pumpkin pie spice together.
- In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
- Mix in sugar mixture on slow to medium speed.
- Mix well.
- Pour into piecrust.
- Bake at 450 for 10 minutes.
- Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.
Nutrition Facts : Calories 316.5, Fat 12.7, SaturatedFat 4.4, Cholesterol 91.7, Sodium 408.2, Carbohydrate 45.1, Fiber 1.8, Sugar 26.2, Protein 7.1
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