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Butternut Squash Pie




Source of Recipe


Angela Lowry


Recipe Introduction


Who knew squash could taste so good! Oh, but wait, what's a pumpkin but another kind of squash!


List of Ingredients




1-9 Inch GFCF Pie Crust
1 1/2 Cups Cooked Mashed Butternut Squash
1 Cup GFCF Milk
2/3 Cup Packed Light Brown Sugar
1/2 Cup GFCF "Cream"
2 Tbsp Sugar
1 Tbsp Melted Margarine
1 1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cloves
1/8 Tsp. Salt
3 Large eggs

Recipe



Prepare your favorite GFCF pie crust. Make a foil shield for the crust edges. Preheat oven to 425 degrees.

Whisk all ingredients until blended.

Pour mixture into the prepared pie shell. Place the foil
shield around the crust edges to prevent overbrowning.

Bake 40-45 minutes (knife inserted 1 inch from the edge comes out clean).

Cool on a wire rack.