Above is a beautiful pumpkin and much prettier than the butternut! Below is the butternut and is a great substitute for the European pumpkin.
The above pie crusts are made from scratch. I used the recipe from Baking With Julia. And my biscotti recipe is here at Ninainthekitchen!
But I always use butternut in my pies!
Pillsbury prepared crusts ready for your pie shell! Found in the dairy section.
makes 2 pies
Ingredients
- 4 lbs. Butternut squash
- 2 prepared pie shells, Pillsbury is my fav!
- 1-14 oz can sweetened condensed milk
- 3 eggs
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 1/3 cup brown sugar
- 1 ½ tsp vanilla
Directions
Set oven to 400 degrees F
Cut the stem off the squash and cut vertically down the middle
Place squash cut side down in a large baking dish. Add 1/2 inch water
Bake at 400 degrees about 30-40 minutes or until a fork can easily be inserted in several places in the squash
Cool and then scoop out the seeds and peel away the skin
Combine cooked squash, eggs, sweetened condensed milk, brown sugar, spices and vanilla in a large bowl and blend with a stick blender until smooth.
Pour into 2 prepared pie crusts. Bake 40-50 minutes and the crust is lightly browned and the filling still jiggles!
So delicious and nutritious my friend Lisa Williams serves this as a vegetable with dinner!
This is an authentic African American recipe shared by Home Economists in Chicago at the Jewel Food Stores where I worked!
nina in the kitchen 