Butternut Squash Pie

I'd debated over making pumpkin pie or pumpkin cheesecake, and Cindy voted for pie. I've made this before, and quite liked it, and since pumpkins tend to be rather large, I figured I'd go with this.


Ingredients:
1 9" pie shell
1.5 cup cooked, pureed butternut squash (1 small butternut squash ~1 lb)
0.75 cup packed brown sugar
0.75 cup evaporated milk
1 tbs melted butter
1 tsp vanilla
0.25 tsp ground ginger
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0,25 tsp salt
3 eggs
2 tbs flour


Method:
To cook squash, cut in half lengthwise and place cut side down in a baking pan with a centimetre of water. Cover loosely and bake at 400F until it can be pierced with a fork, 45-55 minutes.

Puree filling ingredients together and pour into a pie shell that is on a baking sheet (this prevents spills).
Bake at 350F until set, about 45-55 minutes.

Serve with whipped cream or ice cream.


Comments:
Again no pictures, but it looks like pumpkin pie.

Let the puree cool down before making the pie filling, or you could end up with bits of cooked egg.




Verdict:
Like, but rather rich, so this recipe can serve 12.