Farmer Freed's Butternut Squash Pie
Ingredients
- 1 cup butternut, delicata or acorn squash, steamed and strained
- 1 cup heavy cream
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tsp ground ginger
- 1 teaspoon salt
- 1/4 teaspoon mace
- 3 eggs, slightly beaten
- 1 egg white for crust
- 1 unbaked and chilled 10-inch pie crust
- 1 unbaked and chilled 10-inch pie crustHandful of dry breadcrumbs
Directions
- Heat oven to 450°F
- Mix squash, cream, sugar, spices, salt and eggs in a large mixing bowl until combined
- Line a pie plate with crust
- Using a pastry brush, paint the pastry with egg white and sprinkle with the bread crumbs
- Add filling, and bake in a 450°F oven for 10 minutes, lower to 425°F and cook for 10 more minutes, then bake for 1 hour at 325°F.
- Serve warm with whipped cream.
