Yield: 6 – 8 servings
- 1 cup mashed cooked butternut squash
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup sweetened condensed milk
- 1 unbaked (9-inch) pie shell
- Combine the butternut squash, cinnamon and nutmeg in a large bowl. Add the eggs and condensed milk and mix well. Pour into the pie shell.
- Bake at 350 degrees for 30 to 40 minutes or until the filling is set.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.