Butternut Squash Pie

Just like pumpkin pie in a pinch.

1  large butternut squash
2  medium eggs
1 tablespoon melted butter
1/4 cup evaporated milk
1/4 cup packed brown sugar
1 1/2 teaspoons Frontier Apple Pie Spice Seasoning Blend
1/4 teaspoon Frontier Sea Salt
1  (8-inch) prepared graham cracker pie crust
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.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 95 min

Servings: Mikes 1 pie

From: Test Kitchen

Chef Suggestions
Let cool slightly before serving. Top with whipped cream.
Nutrition Facts
As prepared, each serving contains 210 calories, 10g total fat, 55g cholesterol, 290g sodium, 29g total carbohydrate and 3g protein.