Squash Pie

1 9-inch pie crust, unbaked

1 pkg. 20oz. Butternut squash or 2 cups uncooked

2 cups milk

3 eggs

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1 tsp. salt

1/2 cup honey

1/2 cup whipping cream

1/4 cup maple syrup


Make your favorite pie crust, fluting the edges up high. Put 1 cup of milk in the blender and add the squash a little at a time, and blend until smooth. Add eggs and spices and blend. Place mixture in a large bowl and add the other cup of milk and honey. Stir briskly until well blended.


Pour into unbaked pie crust and bake at 425 for 10 minutes., the at 325 for about 1/2 hour. Cool to room temperature.


When ready to serve, beat whipping cream until stiff, then dribble maple syrup into the cream. Swirl onto pie.


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