![](https://cdn.statically.io/img/www.allrecipes.com/thmb/RiX6iiv4QiCEVGBRr3DrueMYpis=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4859065-aa6c108d545945448fd7abba751942ad.jpg)
Ingredients
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1 ½ cups peeled and cubed butternut squash
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1 cup lightly packed brown sugar
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1 tablespoon cornstarch
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1 egg, beaten
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1 cup evaporated milk
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1 teaspoon ground cinnamon
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1 pinch ground allspice
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1 pinch ground cloves
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1 pinch ground ginger
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1 pinch ground nutmeg
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1 (9 inch) unbaked pie shell
Directions
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
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Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts (per serving)
249 | Calories |
10g | Fat |
36g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 249 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 3g | 14% |
Cholesterol 32mg | 11% |
Sodium 189mg | 8% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 21g | |
Protein 4g | 8% |
Vitamin C 6mg | 7% |
Calcium 122mg | 9% |
Iron 1mg | 3% |
Potassium 250mg | 5% |
* 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.