This pie is similar in flavor and texture to pumpkin pie with a brighter orange color. Try the jack-o’-lantern stencil on this cooled pie, using ground cinnamon and a little nutmeg.

Prep: 30 minutes   Bake: 45 minutes Cool: 2 hours   Oven: 450°/350°F

1 Recipe Flaky Pie Crust (Single)
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 3/4 cups cooked mashed or pureed butternut squash*
3 eggs
1 cup whipping cream
1/2 tsp. finely shredded lemon peel
Ground cinnamon
Whipped cream (optional)
Ground cinnamon (optional)

1. Prepare dough for pie crust. Transfer pastry to pie plate. Trim and crimp edges as desired.**

2. In a medium bowl combine sugar, salt, ginger and nutmeg. Stir into the squash until combined. In a small bowl beat the eggs until combined. Stir in the whipping cream and lemon peel. Stir into the squash mixture. Pour squash mixture into pastry-lined pie plate.

3. Bake in a 450° oven for 10 minutes, then reduce oven temperature to 350° and bake for 35 to 40 minutes more or until a sharp knife inserted near the center comes out clean. Remove from the oven and cool on a wire rack. Cover and chill within 2 hours. Top with whipped cream and sprinkle with cinnamon, if desired. Makes 8 servings.

Per serving: 401 cal., 22 g fat (10 g sat. fat), 121 mg chol., 262 mg sodium, 47 g carbo., 2 g fiber, 5 g pro.

*NOTE: Halve a 2-pound butternut squash lengthwise and remove seeds. Place squash halves, cut side down, in a large roasting pan. Bake in a 350° oven for 50 to 55 minutes or until tender. Remove squash pulp from shell. Mash or puree pulp. Measure 1 3/4 cups.