Butternut Squash Pie

Butternut Squash Pie

• 1 medium butternut squash or 2 small butternut squash
• 1 (12 ounce) can evaporated milk
• 3/4 cup sugar
• 2 eggs
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon apple pie spice
• 1 9-inch deep dish pie crust

Directions:

1. 1
   Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
2. 2
   Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
3. 3
   Cut the squash in half, and remove the seeds.
4. 4
   Scoop out about 2 cups of the pulp and place in your blender or food processor.
5. 5
   Add all remaining ingredients and blend until smooth.
6. 6
   Pour into prepared pie crust.
7. 7
   Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
8. 8
   Cool on a wire rack.