Perry Township Historical Societyperryhistory-aoh.com

[perryhis]

Butternut Pie

1 pie crust (see easy recipe)
1 1/2 cups pureed butternut squash (1 large butternut squash)
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice (optional)
1 tablespoon cornstarch
1 tablespoon melted butter
1 teaspoon vanilla

Preparation:
Squash can be microwaved, baked, or steamed then mashed.


Microwave
Cut squash in half and remove seeds to bake or microwave.
Place the squash, cut side down, microwave safe dish. Microwave on high for about 15 minutes or until the squash is tender and can be easily pierced with a fork. Cool the squash for about 15 minutes and then peel and mash or puree the squash. Measure 1 1/2 cups of the squash and set aside. Mix the leftover puree with soup or another dish.

Preheat oven to 350° F. In a mixing bowl mix the squash with the brown sugar. Add remaining ingredients. Beat until well blended. Pour the filling into the prepared crust and bake on the center oven rack for 45 to 55 minutes, or until set. Allow pie to cool for at least 15 minutes before serving.

Submitted by Tom & Michelle Graham