butternut squash pie with spiced whipped cream

October is officially my favorite month. I love everything about it. the crisp morning air, the leaves turning colors, and most importantly, fall produce rolling into the supermarkets. I went to the grocery store on the 1st and was so happy to see piles and piles of pumpkins, gourds, colorful corn, and squash. I've told you before about my love for butternut squash, so I've been hunting for new ways to cook with it. I'd heard stories about using butternut squash in place of pumpkin in my favorite seasonal pie and decided to go with it. I dressed up the recipe a tad and friends, let me tell you.... I think it's better than the original. so give it a try at your next holiday meal or for a weekend treat.

Butternut Squash Pie

:: for pie ::
1 unbaked and chilled 9-inch pie shell
1 15oz can of butternut squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup condensed milk
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 tbsp all-purpose flour
1 tbsp melted butter
1 tsp vanilla

• preheat oven to 350° F. I
• beat the squash with the brown sugar in a large bowl with an electric mixer.
• add eggs, condensed milk, spices, salt, flour, butter, and vanilla. beat until well blended.
• pour the filling into the chilled pie and place on the center oven rack.
• bake for 45 to 55 minutes, or until set.
• when the filling is set, transfer the pie to a rack to cool.

:: for whipped cream ::
1/2 cup whipping cream
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves

• beat whipping cream, sugar, and spices in bowl until peaks form.
• spoon large dollops around edge of warm pie and serve.

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