Better Than Pumpkin Pie

It's butternut squash! But it does taste like pumpkin!

1 cup cooked butternut squash
1 cup unpacked brown sugar
1 tablespoon cornstarch
One egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (9-inch) pie crust

Preheat oven to 350-degrees.

In an electric blender, mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Pour the mixture into the unbaked pie shell.

Bake in a preheated 350-degree oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Recipe makes eight servings.

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