![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Rzy2zP1tMvlYXUDLHEvNkWHtjMY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5948182-0e839215ae4845239d49c7f89ebc0905.jpg)
Ingredients
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2 prepared pie crusts
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2 ½ cups cooked butternut squash cubes
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5 large eggs
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1 ½ cups brown sugar
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1 cup milk
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1 cup heavy whipping cream
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2 tablespoons all-purpose flour
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1 tablespoon butter
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1 ½ teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon vanilla extract
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¾ teaspoon ground nutmeg
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½ teaspoon ground cloves
Directions
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Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
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Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
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Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Cook’s Note
Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
One butternut squash will make 4 pies, usually.
Nutrition Facts (per serving)
272 | Calories |
16g | Fat |
29g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 272 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 7g | 33% |
Cholesterol 82mg | 27% |
Sodium 307mg | 13% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 7% |
Total Sugars 15g | |
Protein 5g | 9% |
Vitamin C 5mg | 6% |
Calcium 66mg | 5% |
Iron 1mg | 7% |
Potassium 184mg | 4% |
* 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.