Better Than Pumpkin Pie

Ingredients

• 1 (9 inch) unbaked pie shell
• 1.5 cups peeled and cubed butternut squash
• 1 cup lightly packed brown sugar
• 1 cup evaporated milk
• 1 egg, beaten
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground nutmeg

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
2. Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
3. Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
4. Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.