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Butternut Squash Pie

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Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine eggs, sugar, salt, spices and milk
  2. Add butter to squash and blend with other ingredients
  3. Pour the filling into the pie shell
  4. Bake at 450 degrees for 10 minutes
  5. Reduce temperature to 350 degrees and bake 30 to 40 minutes or until set
  6. Add shredded cheese to hot pie
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