Butternut Squash Pie

Ingredients

• *crust for 1 9 inch pie...purchased or homemade.
• *1 butternut squash,about 2lbs(2 cups mashed)
• *3 tablespoons melted butter
• *1 cup whipping cream
• *3/4 cup brown sugar,firmly packed
• *3 tablespoons maple syrup
• *1 teaspoon ground cinnamon
• *1/2 teaspoon salt
• *1/2 teaspoon ground ginger
• *1/4 teaspoon ground allspice
• *dash ground red pepper(I left this out)
• *2 large eggs, lightly beaten
• *sweetened whipped cream
• *ground cinnamon

Directions

*Prepare crust in a 9 inch deep dish pieplate; trim and crimp the edges.Cover and place in freezer while filling is being prepared.

*Cut butternut squash in half lengthwise. place squash halve, cut sides up, in a shallow baking dish or pan. I put a little bit of water in the bottom of the pan. Bake ,uncovered, at 350 for 50-55 minutes or until squash is tender,basting frequently with butter. Let squash cool to handle. **I did this step before baking...and it was easy by using my grapefruit spoon...serated edges.** Remove and discard squash seeds. Remove squash pulp,discarding shells. Mash pulp. Place 2 cups of mashed pulp in a bowl.

*Add 1 cup whippping cream,brown sugar,maple syrup,cinnamon,salt,ginger,allspice,red pepper(omitted by me) and the beaten eggs to the mashed pulp; whisk until well blended.Pour into prepared pastry shell.

*Bake squash pie at 350 for 40-50 minutes, or until set in the center. (Shield pie crust with strips of foil to prevent excessive browning, if necessary.) Cool Completely.

*Garnish each slice with a dollop of whipped cream and a sprinkling of cinnamon.