Butternut Squash Pie

For one 9” pie shell
About 3 LBs of butternut squash
8 eggs
Grated nutmeg
1 tsp of ginger
1tsp of cinnamon
A pinch of salt
3 cups of heavy cream
½ cup of molasses
½ cup of maple syrup
1 deep dish 9” pie shell

Peel and cube butternut squash
(You can also buy the squash already peeled
and cubed at your local supermarket)

Puree  the butternut squash
Yield 3-4 cups of butternut squash

Place the pureed squash in a bowl,and add spices,
molasses and maple syrup then blend the ingredients
Add a pinch of salt.
Wisk eggs  and pour into the butternut squash
Add the  cream and wisk the ingredients together.
Pour into the pie shell

Bake at 400 degrees for 10 minutes then adjust the temperature
To 350 degrees. And continue baking for about 40 to 50 minutes or
until the custard is set in the middle.
Serve with maple whipped cream.