A holiday tradition in my family. Try making a pie with Butternut Squash instead of pumpkin. It's delicious!
8-12 slices, depending on how you cut it.
2 cups (16 oz) pureed butternut squash
2 large eggs
1 can fat Free Evaporated Milk
¾ to 1 cup sugar or sugar substitute (to taste)
2 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon salt
Extra cinnamon or cloves for sprinkling
1 unbaked deep dish pie crust
No nutrition information available
Step 1: Preheat your oven to 425°F.
Step 2: In a large mixing bowl, combine the squash puree, eggs and evaporated milk. Using a hand held mixer or a whisk, mix together until smooth. No chunks in your pie!
Step 3: In a small mixing bowl, blend together the sugar, cinnamon, ginger, cloves and salt then slowly add this to the liquid ingredients, mixing it the entire time. Blend it completely, dissolving all the sugar. When you’re done, you should have a smooth, liquid mixture. It will not thicken until you cook it.
Step 4: Pour the mixture into your unbaked deep dish pie crust. You will want to fill the crust to ¼” below the edge. If you fluted your pie, fill it ¼” below the fluting. Filling it too little means not enough pie, filling it too much means bubbling over the edges. Very carefully carry your pie to the oven and place it on the center rack.
Step 5: Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and cook for another 45-55 minutes. Your pie will be done when you can take a butter knife and stick it into the middle of the pie and it comes out completely clean. When you remove the pie, it might jiggle a bit – this doesn’t mean it is not done. Trust the knife, don’t overcook!
A note about pie crust: Edges love to burn. Cover them with a crust cover (~$5) or use aluminum foil to do the same thing. I usually do this right away, if you forget, no worries, use an empty pie pan for a pattern to form the foil, open the oven and do it mid-bake, just cook the pie 2-3 minutes longer than you would otherwise.
No one enjoys burnt edges!
Step 6: Remove from the oven and let the pie cool on a wire rack for a minimum of 2 hours (I generally go for three) before you either serve or refrigerate.
The pie is good served at room temperature but also wonderful served cold, right from the fridge.
Serve with a dollop whipped cream that’s been lightly sprinkled with a bit of spice.
Refrigerate any leftovers.