SWEET BUTTERNUT SQUASH PIE

Sweet Butternut Squash Pie image

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

Provided by Lisa Crawford

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 unbaked 9-inch pie crust
1 cup white sugar
1 cup mashed, cooked butternut squash
1 cup milk
2 eggs, beaten
¾ teaspoon ground cinnamon
½ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 39.6 g, Cholesterol 48.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 293.3 mg, Sugar 27 g