Buttermilk Squash Pie | Recipes | Kate's Butter

Ingredients

• 2 cups cooked, unseasoned buttercup squash, pureed, room temp
• 2 eggs, room temp
• 1½ cups Kate's Buttermilk, room temp
• 2 tbsp Kate's Unsalted Butter, melted
• 1 cup light brown sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp ground cloves
• 1 9-inch single, unbaked pie crust