The Best Butternut Squash Pie 

quick & easy

BLACKBERRY BABE FULL RECIPE

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INGREDIENTS

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Preheat oven to 375 F. Place the butternut squash halves, cut side down, into the pan and bake for 45-60 minutes.

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Let the squash cool, then scooping out the squash from the shell and adding it to a food processor. Add the butter and blend for about 5 minutes.

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Add 2 cups puree of squash to a bowl along with eggs, milk, brown sugar, white sugar and vanilla. Stir to combine.

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Add the cornstarch, cinnamon, salt and nutmeg to the bowl and stir. Roll out the pie crust, then gently press it into a pie pan.

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Pour the pie filling into the pie crust and bake for 45 minutes to an hour. Let cool. Serve with whipped topping!

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click here for the full recipe

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quick & easy

Butternut Squash Pie

INGREDIENTS

- Butternut squash, cut in half lengthwise - Butter - Eggs - Evaporated milk - Light brown sugar - Sugar - Vanilla extract - Cornstarch - Ground cinnamon - Salt - Ground nutmeg - Pie crust, not baked

Preheat oven to 375 F. Place the butternut squash halves, cut side down, into the pan and bake for 45-60 minutes.

step 1

Let the squash cool, then scooping out the squash from the shell and adding it to a food processor. Add the butter and blend for about 5 minutes.

step 2

Add 2 cups puree of squash to a bowl along with eggs, milk, brown sugar, white sugar and vanilla. Stir to combine.

step 3

Add the cornstarch, cinnamon, salt and nutmeg to the bowl and stir. Roll out the pie crust, then gently press it into a pie pan.

step 4

Pour the pie filling into the pie crust and bake for 45 minutes to an hour. Let cool. Serve with whipped topping!

step 5

click here for the full recipe

click here for the full recipe

serve & enjoy!

serve & enjoy!

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