Butternut Squash Pie

Butternut Squash Pie
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Butternut Squash Pie
2 butternut squash
1/4 cup water
2 eggs
1/3 cup eggnog ( I used oat-nog, use your favorite)
1/4 cup (heaping) brown sugar
2 tsp vanilla paste
1 tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
2 tbsp cornstarch
1 9inch pie crust homemade or store bought
1 tbsp heavy cream for the crust ( optional )
Split and deseed the squash. Roast covered at 350 for about 30/45 minutes or until tender. Add the water to the bottom of the pan before roasting to create steam.
Once squash is done, scoop out the insides into a mixing bowl. With a hand mixer or whisk, mix the squash until it is smooth. Add the eggs, nog, sugar, starch and spices then beat again until fully incorporated.
Poke holes with a fork into the bottom of the crust. Pour squash mix into the pie crust and smooth the top. Brush the heavy cream on the crust and bake at 375 for about an hour or until the pie is set. If the edges start to brown too much cover the sides with foil.
Allow to rest once out the oven for about 30/45 minutes minimum. Slice and serve with your favorite ice cream or whipped cream. Serve warm or cold and as always, please enjoy.