Sweet Butternut Squash Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 254 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.