![](https://cdn.statically.io/img/www.allrecipes.com/thmb/lMrF3TKq3UaFmoYd0vbD5ijxdSQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4586622-45c12494e3634e76aa33ba49fb46f4eb.jpg)
Ingredients
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1 recipe pastry for a 9 inch single crust pie
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1 cup white sugar
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⅛ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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1 pinch salt
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1 tablespoon butter, melted
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½ teaspoon ground ginger
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2 cups hot milk
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2 pounds butternut squash
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3 eggs
Directions
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Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
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Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
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Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutrition Facts (per serving)
320 | Calories |
12g | Fat |
48g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 320 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 21% |
Cholesterol 78mg | 26% |
Sodium 202mg | 9% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 3g | 9% |
Total Sugars 31g | |
Protein 7g | 14% |
Vitamin C 14mg | 16% |
Calcium 117mg | 9% |
Iron 2mg | 9% |
Potassium 531mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.