Granny Sawda’s Butternut Squash Pie – Garden & Gun
A seasonal dessert with a sweet family history for your holiday table
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 gardenandgun.com.
Ingredients
- 2 9-inch pie crusts, homemade or store-bought; parbaked
- 3½ lbs. butternut squash if using fresh (or, 2 15-oz. cans of pureed)
- 1 cup white sugar (or to taste)
- 1 cup brown sugar (or to taste)
- 8 oz. evaporated milk
- ½ cup unsalted butter, melted
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. cinnamon (or to taste)
- 1½ tsp. nutmeg (ground is good but fresh is better)
- ½ tsp. lemon zest
- 2 large eggs, well beaten
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