Thanksgiving Butternut Squash Pie

Have you ever tried a butternut squash pie? I think it tastes better than pumpkin pie because it has a milder taste. We grow our own butternut squash, these plants are very , hearty, when I see  that the butternut squash is ready to pick I know fall is around the corner. Which means Thanksgiving, and  butternut squash pie will be on the menu for dessert. Try this recipe and see if you will agree with me, that it taste better than pumpkin pie.
Try my perfect pie crust

Ingredients
2 cups cooked chopped butternut squash
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon  ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup evaporated milk
1 pie perfect pie crust

1 u
Cut 2 medium sized butternut squash, scoop out seeds place in oven at 350 degrees bake for 1 hour.

Chop peeled butternut squash.

Place butternut squash, sugar, salt, cinnamon, nutmeg,  and cloves in blender.

Blend till smooth.

Add eggs blend till smooth again.

Add milk. Set to the side while you make pie crust. My pie crust recipe is in March's blog Mom's Lemon Meringue  Pie.
Pour filling into pie shell. Bake at 375 degrees for 55 minutes.

To check to see if done insert butter knife into center, if it come out clean it is ready.