BUTTERNUT SQUASH PIE

BUTTERNUT SQUASH PIE
1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can 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 crust
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.
WWW.FOOD.COM
ORDER HERE http://www.HempWorx.com/mjwrecsics
*Select Herbal Drops Peppermint Original
FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf