Butternut Squash Pie

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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.

Cinnamon, nutmeg and butternut squash combine to create a comforting pie. This easy dessert is a great use for your squash harvest.

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