Butternut Squash Pie Recipe

Ingredients (13)

• 1 1/2 cups roasted, pureed butternut squash, from 1 large squash
• 1 cup firmly packed light brown sugar
• 3 large eggs
• 3/4 cup evaporated milk (or half-and-half)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 (9-inch) pie shell, unbaked and chilled
• Whipped topping or whipped cream, optional