Ingredients
- 2 eggs, beaten
- 2 c. precooked butternut squash
- ¾ c. sugar
- ½ tsp. salt
- ¾ tsp. cinnamon
- ¼ tsp. cloves
- 1⅔ c. evaporated milk
- 1 9″ unbaked pie shell
Instructions
- Mix filling ingredients in order given and pour into pie shell. Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F and bake for 45 minutes.