PopPop’s Butternut Squash Pie
3/4 cup turbinado sugar (SUGAR IN THE RAW)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
2 cups (well packed) cooked and mashed butternut squash
1 can (12 fl. oz.) Whole Milk Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX squash, eggs, sugar, cinnamon, ginger, cloves and, evaporated milk in a blender. Blend until thoroughly smooth.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.