Butternut Squash Pie

  • Total Time: 1 hours  55 mins
  • Hands-on Time: 20 mins

Just like pumpkin pie in a pinch.

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1. Preheat oven to 350 degrees. Carefully slice squash in half and remove seeds. Lay squash, cut side down, on cookie sheet. Cook 45 minutes or until soft. Remove squash from oven, and let cool until you can comfortably touch it. Raise oven temperature to 375 degrees.
2. Scoop 1 1/4 cups squash into a large mixing bowl. Blend in eggs, butter, milk, brown sugar, Apple Pie and Spice, and salt.
3. Pour into pie crust. Bake 40 to 50 minutes or until pie sets up. Test with fork or toothpick.

Let cool slightly before serving. Top with whipped cream.


Calories: 210


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