Butternut Squash Pie
Created by Shirl on November 28, 2011
- Servings: 16
- Prep Time: 15m
- Cook Time: 60m
- Recipe #3187
Ingredients
- 4 eggs
- 4 cups squash, precooked and mashed
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 2 cans evaporated milk
- 2 (9-inch) unbaked pie shells
How to Make
-
Step 1: Mix all ingredients together and pour into 2 unbaked pie shells with high fluted edges.
-
Step 2: Place in a preheated 425 degree oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes or until a knife inserted into the center of the pie comes out clean.
Nutritional Facts
- Serving Size: 1 (138.1 g)
- Calories 177.7
- Total Fat - 4.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 54.3 mg
- Sodium - 69.5 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 1.8 g
- Sugars - 23.5 g
- Protein - 5 g
- Calcium - 148.9 mg
- Iron - 0.7 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg