From Robin Smith
This pie is basically a pumpkin pie with butternut squash instead. It is light and delicious and easy to make!
1 cup sugar
1 ½ t cinnamon
½ t each - cloves, nutmeg, allspice, ginger
½ t salt
2 eggs
1 ½ c butternut squash – cooked and mashed
1 large can milk
Blend all in blender and pour into pie crust (slab apple crust) , bake 425 degrees for 15 minutes and then 350 for 40 mins.
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