My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.
- 1 unbaked 9-inch pie crust
- 1 cup white sugar
- 1 cup mashed, cooked butternut squash
- 1 cup milk
- 2 eggs, beaten
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.
Preparation time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Servings: 8 – Yield: 1 9-inch pie