Originally titled, “Better Than Pumpkin Pie” at allrecipes, I changed none of the ingredients, save serve it up with a dollop of Cool Whip hiding out in my fridge. Who eats the pie shell anyway? ;) If you are a fan of pumpkin pie with left over butternut squash after a meal, this is a good way to put it to use. The familiar taste will fool all but the most discerning tongue, in my opinion, and I’ve loved pumpkin pie is as long as I can remember.
1.) Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Alternatively, steam using a steam basket. (For me this was much easier. )
2.) Preheat oven to 350 degrees F (175 degrees C).
3.) In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth.
4.) Pour into the unbaked pie shell. Alternatively, pour directly into oven-safe bakeware (ie, ramekin or custard bowl) to a depth of approx. 1″ deep.
5.) Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center. Note: My pie filling took approximately sixty minutes to bake, although I started checking at the forty minute mark to be safe.
Serve with whipped cream or enjoy as is ::smiles::