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Butternut Squash Pie

   
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!

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