Ingredients
8
8 servings
- •1 recipe pastry for a 9 inch single crust pie
- •1 cup white sugar
- •0.125 teaspoon ground cinnamon
- •0.125 teaspoon ground nutmeg
- •1 pinch salt
- •1 tablespoon butter, melted
- •0.5 teaspoon ground ginger
- •2 cups hot milk
- •2 pounds butternut squash
- •3 eggs
Instructions
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutritional Facts
Per 8 servings
- Calories: 320
- Carbohydrate: 48g
- Fat: 12g
- Fiber: 3g
- Protein: 7g
- Sugar: 31g
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