Butternut Squash Pie
For one 9” pie shell
About 3 LBs of butternut squash
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.