Gluten Free Butternut Squash Pie
Butternut squash pie with cinnamon-spiced filling, baked to perfection and served with cranberry sauce and whipped cream. Perfect for fall gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at midelcookies.com.
Cooking tools:
- Oven
- Stove
- Mixing bowl
- Whisk
- Pot
- Spoon
- Toothpick
- Measuring cup
- Measuring spoon
Ingredients
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
- 1 15-oz can butternut squash puree
- 3 large eggs (, cracked and beaten)
- 1 cup brown sugar
- 1 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup heavy cream
- 1/4 cup milk ( (any percentage))
- Whipped cream (, for serving)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup fresh cranberries
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