Butternut Squash Pie With Graham Cracker Crust Recipes

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

BUTTERNUT SQUASH PIE

Steps:

• Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
• Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
• Cut the squash in half, and remove the seeds.
• Scoop out about 2 cups of the pulp and place in your blender or food processor.
• Add all remaining ingredients and blend until smooth.
• Pour into prepared pie crust.
• Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
• Cool on a wire rack.

BUTTERNUT SQUASH PIE

Steps:

• Add sugar, salt and pumpkin pie spice together.
• In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
• Mix in sugar mixture on slow to medium speed.
• Mix well.
• Pour into piecrust.
• Bake at 450 for 10 minutes.
• Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.