Better Than Pumpkin Pie Best Dishes

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Tuesday, December 7, 2021

Better Than Pumpkin Pie

"Looks like pumpkin, tastes like pumpkin, however it is butternut squash!"

Ingredients :

1 half of cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, overwhelmed
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch floor cloves
1 pinch floor ginger
1 pinch floor nutmeg
1 (9 inch) unbaked pie shell

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

Place squash in a saucepan with sufficient water to cover. Bring to a boil, and simmer over medium heat till gentle, approximately 15 minutes. Drain, and funky.
Preheat oven to 350 tiers F (175 stages C).
In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process till clean. Pour into the unbaked pie shell.
Bake in preheated oven for fifty minutes, or till a table knife comes out easy when inserted inside the middle.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it calmly, and make clean-up less complicated.

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