Butternut Squash Pie

Ingredients

  • 1 nine-inch unbaked pie crust store-bought or homemade
  • 15 ounces 1 can Farmers Market Foods Butternut Squash Puree
  • 1 cup light brown sugar packed
  • 3 large eggs whisked
  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • Whipped cream for serving

Instructions

  1. Preheat the oven to 400(f) degrees. Chill prepared crust until ready to bake.
  2. In a large mixing bowl add the squash, sugar, eggs, cream, vanilla, ginger, cinnamon, nutmeg & salt. Whisk until well blended, about 60 seconds.
  3. Transfer mixture to prepared pie crust & bake for 15 minutes. Lower heat to 350(f) degrees & continue baking until the edges have set but the center is still jiggly.
  4. Let cool to room temperature before refrigerating. Allow the pie to cool for 4 to 6 hours until serving.
  5. Top with whipped cream & a pinch of ground nutmeg. Enjoy!