BUTTERNUT SQUASH PIE RECIPE

 Ae-yun gave me squash from her fathers garden.  I never made butternut pie before and wanted to give it a try.

Ingredients:

FOR THE PIE FILLING:

2 cups pureed butternut squash

14 ounces sweetened condensed milk (400g)

2 large eggs

1 teaspoon ground Saigon  cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

dash of ground cloves

dash of teaspoon freshly ground black pepper

½ teaspoon salt

FOR THE CRUST:

I bought a store piecrust

Directions:

Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.

Allow piecrust ( that was in fridge) to come to room temp and add it to a pie dish

Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!