Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 butternut squash or 15 ounces pumpkin puree
• 1 cup evaporated milk
• 1 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 – 1 teaspoon cinnamon

Directions:

If using a butternut squash: Peel the squash, cut it in half, and remove the seeds. Cut into 1 inch cubes and then place in a baking dish with enough water to cover the bottom of the dish. Bake in a 375 degree oven until the squash is fork tender. Cool slightly and then place the squash in a blender with enough of the water to puree. You will need 2 cups of pureed squash for this recipe.

Whisk together the pureed squash or canned pumpkin, milk (you may need less milk if the squash puree is too runny or more milk if using canned pumpkin), sugar, vanilla, flour, salt, and eggs in a large bowl until smooth. Pour mixture into an unbaked 9 inch pie crust. Sprinkle with cinnamon to taste and then bake at 375 degrees for 50 to 55 minutes or until almost set.

Allow to cool completely before serving.

Serves 8-10.

Nutrition:

Substitutions:

I used this Never Fail Pie Crust recipe for the pumpkin pie.

Recipe courtesy of Sharon Gibbons.