Butternut Squash Pie
By Sharon Hatton
Better than pumpkin pie. Very mellow,
not as sharp as pumpkin.
1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 TBSP flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg, much less if fresh
1/2 tsp cinnamon
2 large eggs
1 9-inch pie shell
Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan
with cut side up. Cover with foil and bake for approximately 1 hour in a 375F degree oven until
fork tender. Remove from oven; turn squash on side allowing liquid to drain in pan until cool.
Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash.
Heat milk and squash together in double boiler. In bowl mix sugar, flour, salt, ginger, nutmeg,
and cinnamon. Add eggs. Beat well with wire whip or whisk. Add mixture to milk and squash in
double boiler. Stir together well. Do not boil. Pour warm filling into pie shell. Bake at 400F degrees
for 10 minutes, then reduce heat to 350F degrees and bake until pie sets, about 15-20 minutes.
Once cool, top with whipped topping or favorite topping (mine is whipping cream).
Prep time: 2 hours (including baking squash)
Cook time: 25-30 minutes.
By Alicia Robinson
This is a great addition for Thanksgiving.
1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/4 cup sugar
1 teaspoon ground cinnamon
6 TBSP unsalted butter, melted
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
2 TBSP corn starch
1 teaspoon pure vanilla extract
1/8 teaspoon freshly grated nutmeg
2 large eggs
2 large egg yolks
15 oz can pumpkin or 1 1/2 cups fresh pumpkin
1/2 cup heavy cream
Preheat the oven to 350F. Combine the cracker crumbs, pecans, brown sugar, and 1/2
teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press