Butternut Squash Pie, 10/19/2011 - KATV - Breaking News, Weather and Razorback Sports

Butternut Squash Pie, 10/19/2011

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Pillsbury Pie Crusts: Pie Baking Championship

Donna Young, from Greenbrier, AR, 2nd place, Arkansas State Fair

 

Ingredients

1 package Pillsbury Refrigerated Pie Crusts

1 large butternut squash

1 cup light brown sugar

4 large eggs

¾ cup half and half

2 tsp. ground cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

¼ tsp. salt

2 T. all-purpose flour

1 T. melted butter

1 tsp. vanilla

¼ to ½ cup raisins

 

Instructions

  1. Preheat oven to 400 degrees F.
  2. Bake squash for 45 to 50 minutes or until tender, reserving 1 ½ cups pureed squash for pie recipe.
  3. Reduce temperature to 350 degrees F.
  4. Add eggs, half and half, spices, butter, vanilla to squash and blend with electric blender until smooth.
  5. Pour into the pie shell.
  6. Bake for 40-45 minutes, protecting crust by placing foil around the edges at about 35minutes so it won't become over brown.
  7. Let pie cool and serve with whipping cream.
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