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| BUTTERNUT SQUASH PIE | |
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1 unbaked pie crust 3/4 cup sugar 1 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 15 oz. cooked squash (strained) 1 1/2 cups evaporated milk 2 eggs, beaten Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan. Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer. Store in refrigerator. Submitted by: forky | |
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recipe reviews #43936
Lindsey (New York) says:
Great easy recipe!! Thanks! You can substitute the evaporated milk with Silk--parve daily-less--and 2 tsps of lemon juice. I use pumpkin rather than squash and grahm cracker crust sometimes. Thanks!!
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