Pumpkin Pie
2 ¼ cups peeled and cubed butternut squash or pumpkin *
1 ½ cups brown sugar
1 ½ tablespoons cornstarch
1 large or 2 small eggs
12 oz evaporated milk
1 ½ teaspoon cinnamon
Pinch of allspice
Pinch of cloves
Pinch of nutmeg
1 pie crust **

Place squash in a pan with just enough water to cover it. Bring to a boil and simmer until tender, about 15-20 minutes. Drain and cool the squash.

Preheat oven to 350 degrees.

With a mixer, combine all ingredients (except the crust). Pour mixture into an unbaked pie shell, there may be too much squash for your pie, use what you need and toss the rest.

Bake 50-60 minutes or until a knife comes out clean when inserted into the middle of the pie.

Place on a rack to cool. Serve with whipped cream.

*Pumpkins that are small, approximately 6 inches in diameter are called “pie pumpkins” although any pumpkin will work for making pies, or you can skip this step and buy a can of pumpkin, which by the way is usually squash.

**Crust options: Make it or buy it
Pre-made refrigerated crusts work great as do the pre-made gram cracker crust pie shells, or try making the Shortbread recipe below or “Nana’s Pastry” also on BurnsFamilyRecipes.

Shortbread Crust
½ cup butter, softened
3 ounces cream cheese, room temperature
1 cup flour

Mix all ingredients together just until blended, avoid over mixing. Refrigerate pastry 1 hour. Press into a pie dish, evenly across the bottom and sides.