Why I'm Giving Up Pumpkin!

Fall days are here!  Spiced cider, colorful mums, cooler breezes, pumpkin pie...….No, wait, I have traded in my pumpkin pie for something better!  My great grandpa was an advocate of butternut squash pie and I have followed suit!  While butternut squash is similar in many ways to its cousin, the pumpkin, I believe that it is a more delicious alternative when used in a pie. 'Tis the season that everyone is gathering up their recipes for Thanksgiving dinner and I would really encourage you to give this one a try!  I can never wait until Thanksgiving for my first squash pie.  When the cooler weather hits, so does my craving for this beauty of a pie.  I hope that you all are enjoying the cooler temps!  I wanted to share this recipe with you.  As always, I hope that you will comment and let us know what you think about it and please feel free to include any delicious recipe that you have that would be a great addition to any Thanksgiving dinner!  Bon Appetit!

Julie Atkins

Milkweed Farms

Grandpa Ray's Squash Pie

3/4 cup sugar

3 tsp pumpkin pie spice

1/2 tsp salt

2 large eggs

15 oz Butternut squash, cooked and mashed with potato masher (I like to leave a few small chunks so that no one mistakes it for canned)

12 oz can evaporated milk

9 inch unbaked pie shell

Mix sugar and pumpkin pie spice in a bowl. Mix eggs, spice mix, and squash.  Stir in evaporated milk.  Pour into pie shell and bake 425 degrees for 15 minutes and then lower temperature to 350 degrees for 40-50 minutes or until knife inserted comes out clean.  Top with whipped cream and sprinkled pumpkin pie spice.

Note:  The Butternut squash can be cooked a day ahead and put in refrigerator to save time.