Butternut Squash Pie

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 272 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup milk
• ½ teaspoon ground cloves
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 5 eggs
• 1 tablespoon butter
• 1 cup heavy whipping cream
• ¾ teaspoon ground nutmeg
• 1 ½ cups brown sugar
• 2 prepared pie crusts
• 2 ½ cups cooked butternut squash cubes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.

Step 2

Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.

Step 3

Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.