~Butternut Squash Pie~

• Vegetarian

• Produce

  • 3 cup Butternut squash
  • 1/2 tsp Ginger

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg or mace
  • 1/2 tsp Salt
  • 1/2 cup Sweetener

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil

• Bread & Baked Goods

  • 1 Unbaked pie crust

• Dairy

  • 1/3 cup Milk

Found on reformationacres.com

Description

Ingredients

• 1 unbaked pie crust (May I suggest my Flakey Pie Crust )
• 3 c. of pureed butternut squash (about 2 squash) (How to Puree Winter Squash )
• ⅓ c. milk
• 2 T. butter or coconut oil (melted if the squash is cool)
• 2 eggs
• ½ c. sweetener (we like half evaporated cane juice, half sucanat, but maple syrup works really well too)
• ½ t. salt
• 1½ t. cinnamon
• ½ t. ginger
• ½ t. nutmeg or mace

Directions

• Preheat the oven to 400 degrees.
• Stir all of the ingredients together and spoon into an unbaked pie crust.
• Bake for about 50-60 minutes until a knife inserted in the center comes out clean. (You may need to cover the pie after about 30 minutes baking in order to prevent the crust from burning.)
• Cool completely and refrigerate prior to serving.