Recipe: Yummy Brad's butternut squash pie

Brad's butternut squash pie. Brad's butternut squash pie I started making this instead of pumpkin pie. Everyone I serve it to loves it. For a crunchier crust, leave the pie edges bare during the bake.

Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.; In a large bowl, combine the sugar, cornstarch and cinnamon. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts. You can cook Brad's butternut squash pie using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Brad's butternut squash pie

1. You need 1 of large butternut squash, equal to 4 cups puree.
2. It's 2 cans of evaporated milk.
3. Prepare 4 of lg eggs, beaten.
4. You need 1 1/3 cups of packed brown sugar.
5. Prepare 4 tbs of white sugar.
6. You need 1/2 tsp of ground cinnamon.
7. It's 1/2 tsp of ground cloves.
8. Prepare 1/2 tsp of ground allspice.
9. It's 1 tsp of ground nutmeg.
10. You need 1 tsp of ground ginger.
11. Prepare 1 tsp of salt.
12. It's 2 tsp of vanilla extract.
13. You need 3 of pre made pie shells, or make yourself.
14. It's of whipped cream for topping.

This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to get smiles. The filling is similar to a pumpkin pie in texture and flavor. Try it instead of pumpkin pie or sweet potato pie at your next holiday dinner or get-together. How to Make Butternut Squash Pie Start with Butternut Squash Puree.

Brad's butternut squash pie step by step

1. Remove stem from squash. Cut in half. Remove seeds and pulp. Place on a greased baking sheet face down. Bake at 350 for an hour. Or until a fork inserted proves meat to be very soft..
2. Let cool. Remove all skin and mash into a smooth mush..
3. Mix all pie ingredients in a large bowl..
4. Fill pie shells. Try to not get filling on the edges, it will burn.
5. Bake at 375 for 40 - 50 minutes. Times may very. Pie is done when center gets solid. Rotate half way through cooking..
6. When done, remove from oven and let cool. Top with whipped cream and serve..

Then we will be able to roast the squash to soften it up. Cut the squash in half, and remove the seeds. In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust. The fresh butternut squash mixed with spices makes a creamy and delicious treat and a terrific holiday dessert.