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Add a photoServings: 8
Ingredients
- 1 lb Butternut squash -- to 2 lbs
- 1/2 tsp Nutmeg -- grnd
- 4 x Large eggs
- 1 c. Brown sugar -- firmly Packed
- 1 1/2 c. Whipping cream
- 1 x Unbaked 9" pie shell
- 2 tsp Cinnamon -- grnd Sweetened whipped cream
Directions
- Preheat oven to 350 deg.Prepare and bake squash.Scrape cooked squash from shell,and whirl in a blender till smooth.Measure 2 c. squash and spoon into a strainer,let stand for about 10 min to drain off excess liquid.. In a large bowl,beat together Large eggs,whipping cream,cinnamon,and nutmeg.Stir in squash and sugar to taste.Pour squash mix into pie shell,and bake till custard appears set in the center,about 1 hour to 1 hour and 10 min.Top with whipped cream.Makes 8 servings...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 241 | |
| Calories from Fat 96 | 40% |
| Total Fat 10.88g | 14% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 53mg | 2% |
| Potassium 257mg | 7% |
| Total Carbs 33.95g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 28.0g | 19% |
| Protein 4.1g | 7% |
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