1 1/2 cups pureed butternut squash
2 cups water
3 tbsp. sugar
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
3 tbsp. self-rising flour
1 (9-inch) pie crust (I use Pillsbury)

Preheat oven to 375°F. Set 2 cups of water to boil. Add sugar to water.

Peel squash and remove seeds. Cut into small 1-inch cubes. Add squash to water and boil until tender (about 10 to 15 minutes).

When squash is fork tender, drain from water and pulse into a smooth puree in food processor. Add sweetened condensed milk, vanilla, cinnamon and nutmeg to butternut puree and pulse until all ingredients are incorporated. Add eggs, one at a time, to mixture. Sift flour into mixture and pulse until smooth.

Pour batter into prepared pie crust and bake at 375°F for 45 to 50 minutes until center no longer wobbles.

Remove from oven and allow to cool before serving.

Submitted by: Annalise Bayney