brads butternut squash pie

Ingredients brads butternut squash pie

1 large butternut squash equal to 4 cups puree
2 cans evaporated milk
4 lg eggs beaten
1 1/3 cups packed brown sugar
4 tbs white sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
2 tsp vanilla extract
3 pre made pie shells or make yourself
whipped cream for topping

how to make brads butternut squash pie

Remove stem from squash. Cut in half. Remove seeds and pulp. Place on a greased baking sheet face down. Bake at 350 for an hour. Or until a fork inserted proves meat to be very soft.

Let cool. Remove all skin and mash into a smooth mush.

Mix all pie ingredients in a large bowl.

Fill pie shells. Try to not get filling on the edges, it will burn

Bake at 375 for 40 - 50 minutes. Times may very. Pie is done when center gets solid. Rotate half way through cooking.

When done, remove from oven and let cool. Top with whipped cream and serve.