So, about the pie. If you are unable to find a sugar pumpkin to make your pumpkin pie from scratch, butternut squash tastes a lot like pumpkin, so use it instead! I promise that your guests will not know the difference. YUM!
- 1 medium butternut squash
- 1 can (12 oz) evaporated milk
- 3/4 c white sugar
- 2 large eggs
- 1 1/4 tsp ground cinnamon, plus a little more for sprinkling on top
- 1/2 tsp ground nutmeg
- 1 pie crust
- Preheat oven to 350 degrees.
- Pierce the squash with a knife several times all over. Place the squash on a baking sheet and bake until you can easily pierce it with a knife, about 1 hour depending on size.
- Remove the seeds. You should definitely roast the seeds for a nice snack - click here for my recipe.
- Scoop out 2 cups of the pulp and blend in a food processor, until smooth.
- Add the evaporated milk, sugar, eggs, ground cinnamon and nutmeg and blend until smooth.
- Pour the mixture into the prepared pie crust. Sprinkle more cinnamon on the top, to taste.
- Bake for 45 to 50 minutes, or until nearly set. Be sure to cover the crust edges with tin foil after about 15 to 20 minutes to prevent the crust from burning.
- Allow it to cool.
- Serve with whipped topping and enjoy!