Thanksgiving Harvest Butternut Squash Pie Recipe
Additional Information
Step 1
Preheat oven to 400°F. Line Pumpkin Pie Pan with 1 refrigerated pie crust; pierce with fork, line with aluminum foil and fill with weights (i.e. dried beans or rice). Bake 10-12 minutes or until crust is just slightly browned; remove foil and weights and cool.
Step 2
While crust cools, combine nuts, melted butter and brown sugar in small bowl; stir until all nuts are coated. Place on parchment-lined cookie sheet; bake, stirring occasionally, until golden brown, about 5 minutes. Cool completely. Reduce oven temperature to 350°F
Step 3
In same small bowl, lightly beat eggs. Stir in squash, milk, granulated sugar, cinnamon, salt, ginger and cloves; mix well. Place cooled crust on cookie sheet; pour filling into crust. Roll out remaining pie crust; cut out shapes using Mini Metal Cutters. Arrange cut-outs along edge of pie. Bake 40-45 minutes or until center of pie is set when pan is jiggled.
Step 4
Cool pie completely on cooling grid. Refrigerate. To serve, topped with sugared nuts; if desired, top with whipped cream.
Products
<b>Crust</b>
2 - 9 in. refrigerated piecrust
Topping
1/3 cup chopped hazelnuts
1/3 cup chopped walnuts
2 tablespoons butter, (melted)
2 tablespoons dark brown sugar
Filling
2 eggs
2 cups Pureed Butternut squash ((leftover or cooked frozen squash))
3/4 cup milk
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Additional whipped cream ((optional))
Products
Cookie Sheet
