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
- 4 lbs. Butternut squash, split in half and baked cut side down in micro or oven, then seeds and skin removed
- 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
Combine in a food processor or mixer, or with a stick blender, all the ingredients. Blend until smooth.
Pour into 2 prepared pie crusts. Bake 50 minutes or until a knife inserted in the center comes out clean
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 