Try This Delicious Recipe Instead of Pumpkin Pie For Thanksgiving

BREAKING HOLIDAY TRADITIONS...JUST A LITTLE

Pumpkin Pie has been a holiday tradition for my family for Thanksgiving, Christmas, Easter; you name it. This year, I was challenged to try a different type of pie I've never made before; and I think I like it MORE than Pumpkin Pie!

My father has a great big garden every year, and this year he had a bumper crop of Buttercup squash. I'm NOT a squash fan. Dad told me that this year's squash was just delicious. He heated me up some squash and I ate some. It was so sweet, I was shocked. I told him, "This tastes good, but it's just not for me."

He then asked me if I could make a pie out of it. So this weekend that's exactly what I did. I brought some to my Dad on Sunday and we taste-tested pumpkin pie against this squash pie, and I have to tell you; I'm absolutely in love with this pie. If you didn't know it wasn't pumpkin pie, you'd simply think you were getting a sweeter pie.

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BAKE YOUR SQUASH

First, I baked two Buttercup squash earlier in the week and puried the squash, and put it in the fridge.

PIE CRUST EASY PEASY

Yesterday, I made two pie crusts. I'm telling you what, the easiest and cheapest way for you to make a perfect pie crust every time? Buy Jiffy box pie crust.  Each box is under two dollars and you add 5 tablespoons of water, mix it, and once it forms into a ball, you divide that in half and roll them out. Flour your cutting board and rolling pin to make sure it doesn't stick. Place rolled-out pie crust in the tins. Each box makes two pie crusts and their delicious.

I sprayed the bottom of two pie pans with Baking Pam spray, and then laid my crust inside each of them.

Then I took the following ingredients and mixed them in a bowl. (Just a warning, the liquid will NOT be thick; it's okay. It will thicken as it bakes.)

MIX THE FOLLOWING:

• 4 cups of pureed buttercup squash
• 2 cups of light brown sugar
• 2 cans of sweetened condensed milk
• 8 eggs ( I used farm fresh eggs)
• 5 tablespoons of corn starch
• 2 teaspoons of salt
• 1 tablespoon cinnamon
• 1 teaspoon of ginger
• 1 teaspoon of nutmeg
• 2 teaspoons of vanilla

Blend that together, and then pour in equal parts into your pie crusts.

BAKING

The length of time to bake these pies varies depending on whether you have a deep dish or a regular pie tin.  I baked one pie for about 90 minutes and the other two for about 2 hours. Bake the pies on tin foil or a pan to catch any droppings. You bake them until the jiggle is gone out of the center.

EAT AND ENJOY!

Don't knock it until you try it. I can't believe how smooth, sweet, and tasty this pie turned out. I can't wait to share it with my family and friends.