Ingredients
1 refrigerated pie crust3 large eggs1-1/2 cups mashed cooked butternut squash1 cup fat-free milk2/3 cup fat-free evaporated milk3/4 cup sugar1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesSweetened whipped cream, optional
Preparation
Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes.
Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.
