butternut squash pie, by cass

How To Make butternut squash pie, by cass

• 
  1

  Prepare 2 - 9 in. unbaked pie crusts and set aside. Preheat oven to 425
• 
  2

  In a small bowl, mix the spices with the sugar, set aside.
• 
  3

  In a large bowl, beat eggs; add the squash and mix well, add the milk, stirring till well blended. Add the spice mixture, whisk till thoroughly blended.
• 
  4

  Now, it's ready to go into the pie crust. Pour even amounts into each pie crust. Cover the edges of crust with foil; this helps to keep it from getting too brown.
• 5

  Bake at 425 degree for 15 minutes, then turn the oven down to 350, an continue to bake another 45 to 50 minutes; or until wooden pick comes out clean.
• 
  6

  Remove from oven and place on baking racks to cool. When done cooling, store in the refrigerator.
• 7

  If only making one pie, half the recipe. I used 9 in. deep dish pie plates, only because I wanted to leave space on top to cover with fresh whipped cream. I would recommend a regular 9 in. pie plate, if not using a topping. Enjoy!
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