Butternut Custard
Use butternut squash to make this crustless variation on pumpkin pie!
Prep Time 15 minutes mins
Course Dessert
Cuisine American
- 4 cups butternut squash pureed or mashed
- 1/2 cup maple syrup or honey
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 6 eggs slightly beaten
- 1 3/4 cup whole milk
- 1 tsp vanilla extract
Grease a 9 x 13" non-reactive baking dish, or prepare 2 single-crust pie shells. Set aside. Preheat oven to 350 degrees Fahrenheit.
Combine squash, spices, and maple syrup or honey in a medium mixing bowl. Add eggs and combine. Add milk and vanilla extract. Mix well.
Pour squash custard mixture into the greased baking dish or pie shells. Place in a preheated oven.
Bake for approximately 40 - 45 minutes, or until the center of custard is set and a knife inserted halfway between edge and center comes out clean.
Remove from oven and allow to cool for 15 to 20 minutes. Serve with ice cream or whipped cream, if desired.
Use canned pumpkin or squash in place of homegrown squash puree.
Replace ginger with ground cloves, if desired.
This custard may be baked in (2) 9" pie shells, if preferred.