Butternut Squash Pie

Butternut Squash Pie

(Sorry, this one is not super cheap)



Wash squash.

Cut butternut squash in half and remove seeds.

Cut squash into about 2 inch chunks. (I leave the outer skin on and include it in the pie)

In a pot of boiling water, add the squash (about 9 cups of squash)

Allow the squash to boil until it is soft.

Drain off the water and mix the squash into a consistency similar to mashed potatoes. You may be able to use a blender, a mixer, or even a hand held old fashioned potato masher.

Put the squash mash into a large bowl.

Add:

12-16 eggs

3-4 tablespoons pumpkin pie spice

2 cans evaporated milk

2 cups maple syrup

mix well

Add mixture to pie shells

Bake at 350 for approximately 35 - 40 minutes or until you can put a butter knife in the pie and it comes out clean.