Ingredients:
1 medium butternut squash or 2 small butternut squash
1 (12 ounce) cans evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crusts
Directions:
Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
Cut the squash in half, and remove the seeds.
Scoop out about 2 cups of the pulp and place in your blender or food processor.
Add all remaining ingredients and blend until smooth.
Pour into prepared pie crust.
Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
Cool on a wire rack.
Servings: 8
Time preparation: 10 min.
Time total: 60 min.