Cinnamon, nutmeg and butternut squash combine to create a comforting pie. This easy dessert is a great use for your squash harvest.
Yield: 6 to 8 servings
- 1 cup mashed cooked butternut squash
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup sweetened condensed milk
- 1 unbaked (9-inch) pie shell
InstructionsCombine the butternut squash, cinnamon and nutmeg in a large bowl. Add the eggs and condensed milk and mix well. Pour into the pie shell. Bake at 350 degrees for 30 to 40 minutes or until the filling is set.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc