Butternut Squash Pie
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Butternut Squash Pie
  Squash    Pie  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39258. Report a problem with this recipe.
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      Title: Butternut squash pie
 Categories: None
      Yield: 8 Servings
  1 1/4 lb Butternut squash; (to 1 1/2
    3/4 c  Sugar
      2    Eggs; Beaten
      1 cn (12 oz) Evaporated milk
    3/4 ts Ground Cinnamon
      1 ds Salt
      1    9-inch Pastry shell
           Whipped cream
  Wash, halve squash lengthwise, and remove seeds. Place squash, cut
  side down, in a baking dish. Bake in a 350F oven for 30 minutes. Turn
  cut side up. Bake, covered, 20-25 minutes more or until tender. Scoop
  out pulp (about 2 cups). Mash with fork. Add sugar, eggs, milk,
  cinnamon, and salt. Stir until combined.
  Pour into unbaked pie shell. Cover the edge of the pie with foil to
  prevent burning. Bake at 375F for 25 minutes. Remove foil; bake 25
  minutes more or until a knife inserted near the center comes out
  clean. Cool and serve.
  Serve with whipped cream sprinkled with ground nutmeg, if desired.

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Recipe ID 39258 (Apr 03, 2005)

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