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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