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Butternut Squash Pie

Ingredients

• Pastry for single-crust pie (9 inches)
• 1-1/4 cups sugar, more for caramelizing on top
• 4-1/2 teaspoons cornstarch
• 1 tablespoon ground cinnamon
• 3 cups mashed cooked butternut squash
• 1/2 cup butter, softened
• 2 large eggs
• 1/4 cup water
• 3 teaspoons vanilla extract

Directions

1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. In a large bowl, combine the sugar, cornstarch and cinnamon.
3. Beat in the squash, butter, eggs, water and vanilla until smooth.
4. Pour into crust.
5. Cover edges loosely with foil. Bake at 350° for 20 minutes.
6. Remove foil. Bake 60-80 minutes longer, or until a knife inserted in the center comes out clean.
7. Cool on a wire rack for 1 hour.
8. Sprinkle more sugar in a thin, even layer on top, then use a kitchen torch to caramelize it.
9. Refrigerate pie until chilled.

Reference

• https://www.tasteofhome.com/recipes/butternut-squash-pie