Pie Recipe #40 - Butternut Squash Pie

Similar to pumpkin pie with a slightly different taste, this could replace or accompany the familiar Thanksgiving dessert usually served. I used a squash grown in our own garden which makes it better :) Ingredients: 1 9-inch pastry shell, 3 large eggs, 2 cups cooked butternut or buttercup squash, pureed (I used butternut), 1 1/2 cups light cream or evaporated milk, 1/2 cup granulated sugar, 1/3 cup packed brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon grated nutmeg (or ground), 1/4 teaspoon ground cloves, 1/2 teaspoon salt, whipped cream (optional)(seems like a staple to me!). Instructions: Cut squash in half lengthwise, scrape out seeds, and peel outer skin. Cut into small chunks and cook on top of stove in some water (I steamed mine) until tender when poked with a fork. Remove to food processor and blend to a puree. Preheat oven to 375 degrees. Place prepared pastry shell in pie plate. In a large bowl whisk the eggs; add in the squash, light cream or milk, sugars, spices and salt. Place the pie crust in the preheated oven until hot to the touch. Pour the squash mixture carefully in shell. Bake until the center of the filling is set but quivery, like gelatin, 35-40 minutes. Cool on a rack, then refrigerate up to one day. Serve with whipped cream (of course!). Found this recipe in the Food Section of our local newspaper, "The Mercury News", Thursday, January 12, 2012. "As easy as pie!"