"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butternut Squash Pie Recipe

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This recipe for Butternut Squash Pie, by , is from Lisa's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Lanigan
Added: Sunday, June 21, 2009


1 pkg ginger biscuits 350g
1/3 cup butter melted

Butternut Fillling
1 butternut squash (2lb)
1/3 cup granulated sugar
2 tbsp fancy molasses
1 tsp vanilla
1/4 tsp each cinnamon, allspice and nutmeg
pinch salt
3 eggs, beaten
1/2 cup each milk and whipping cream


In food processor, whirl biscuits to make 2 1/4 cups (550 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9 1/2-inch (24cm) round tart pan with removable bottom or 9-inch (23cm) pie plate. Bake in centre of 350 F oven until firm to the touch. About 15 minutes. Let cool on rack, cover edges with foil.


Cut squash in half lengthwise; remove seeds. Roast, cut side down, on foil lined baking sheet in 375 oven until tender, about 45 minutes. Let cool

With spoon, scrape out enough flesh to make 2 cups. In food processor, puree squash until smooth. Whirl in sugar, molasses, vanilla, cinnamon, allspice, nutmeg, and salt. Scrape into into bowl; whisk in eggs, milk and cream until smooth. Pour into prepared pie shell.

Bake in bottom third of 375 oven until set and no longer jiggly in centre, about 45 minutes. Remove foil: let cool completely. Make-ahead : cover and refrigerate for up to 24 hours

garnish with whipping and pecans.




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