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Butternut Squash Pie

Yield one 9-inch pie


  • 1 cup cooked, mashed butternut squash
  • 3/4 cup milk, scalded
  • 1/3 cup sugar
  • 1/3 cup firmly packed light brown sugar
  • 2 eggs, beaten
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked (9-inch) pastry shell
  • 3/4 cup finely chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter or margarine, softened
  • Whipped cream

How to Make It

  1. Combine squash, milk, sugar, 1/3 cup brown sugar, eggs, cinnamon, nutmeg, and salt in a large mixing bowl; beat well. Pour mixture into pastry shell. Bake at 375° for 20 minutes. Remove from oven.

  2. Combine pecans, 1/2 cup sugar, and butter; mix well. Sprinkle mixture over top of pie. Bake at 375° an additional 25 minutes. Cool slightly, and serve with whipped cream.

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