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An alternative to traditional pumpkin pie, this uses butternut squash. Add the classic taste of maple to it and you have a fantastic combination!

Serves 10-12


1 Never Fail Pie Crust Recipe

2 large eggs

2 cups pureed butternut squash

1 cup heavy whipping cream

½ cup pure maple syrup

1 teaspoon ground cinnamon

1 tablespoon candied ginger pieces, finely chopped

½ teaspoon sea salt


If you are processing your own butternut squash, cut a 1 ½ pound butternut squash in half. Scoop out the seeds. Brush with oil and bake in a 350 º F oven for about 45 minutes, or until fork tender. Allow to cool. Scoop out the flesh and process in a food processor until smooth.

Set an oven rack in the lowest position and heat oven to 350º F.

In a large bowl, whisk together the eggs, butternut squash, cream, maple syrup, cinnamon, ginger, and salt.

Pour the mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

The post Maple Butternut Pie appeared first on The National Herald.

Source: The National Herald
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