PopPop’s Butternut Squash Pie

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.