Butternut Squash Pie | Better Than Pumpkin Pie!

Описание: This butternut squash recipe is simple and so delicious. Butternut squash pie is truly better than pumpkin pie and can be made fresh year round for that taste of fall. Lighter and more flavorful, this pie recipe will hard not to devour in one sitting!

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Ingredients:
2 cups (16 oz) baked butternut squash (1 squash should do)
14 oz can sweetened condensed milk
2 large eggs
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon
1 9 inch graham cracker crust
1 cup heavy cream
2 tbs sugar
1 whole nutmeg for grating

Directions:
Cut top stem off of squash and set standing up on base. Slice downward through middle, halving. Scoop out seeds and then place face down onto foil-lined baking sheet. Make sure to spray with non-stick spray before laying squash down! Put into preheated 350 degree oven and bake for 45 mins. Remove and cool for at least ten minutes before scooping out squash. Measure 2 cups of the meat and put into mixing bowl. Add sweetened condensed milk, eggs, spices and mix with blender until smooth. There will be fibers on beaters and in batter, but that's ok. Pour into graham cracker crust and bake for 45 mins at 350.

For the whipped cream, pour 1 cup heavy cream and 2 tbs sugar into a mixing bowl and mix on medium to high until whipped, about 5 mins.

Serve pie topped with whipped cream and grate fresh nutmeg on top. Enjoy!

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This channel is dedicated to my grandfather, William M. Britton, who lifted me up to the edge of his stove from the time I could first hold a spatula, so that I could help stir the gravy, turn fried chicken, and flip pancakes. Through his caring and patience, I acquired a skill and a passion that has lasted a lifetime.