Buttermilk Squash Pie
We’ve got the perfect Kate’s Recipe to put those autumn treasures to use. Our Buttermilk Squash Pie will deliver peak comfort to all your fall dinners.
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 www.katesbutter.com.
Cooking tools:
- Oven
- Pie dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Cooling rack
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
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