Ingredients

1 cup squash puree

1 cup heavy cream

1 cup sugar

3 beaten eggs

2 Tbsp water

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Pie dough for one 9-10″ crust

Directions

For the squash puree: Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem. Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft. Allow to cool, then scoop pulp into a food processor and puree. You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish. Or save the extra for more baking, like butternut squash bread (use any pumpkin bread recipe and substitute).

Preheat oven to 425°F. Line a pie pan with the dough and crimp the edges. Combine all ingredients in a large bowl with a whisk until smooth. Pour into the pie crust and bake for 10 minutes. Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown. Enjoy!

Credit:

From Fannie Farmer and various online sources