Crustless Acorn Squash Pie

• 1 large acorn squash or 2 small acorn squash
• 1 tablespoon butter
• 1 cup evaporated milk
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/4 teaspoon clove
• 1 pinch salt
• 1 1 fuji apples or 1 gala apples

1. Preheat your oven to 375 degrees.
2. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
3. Place in a baking dish and add two cups of water.
4. Bake the squash for one hour, or until it is very tender when you poke it with a fork.
5. Scoop the squash out of it's skin into a food processor (I used a Vitamix) Puree until very smooth.
6. Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
7. Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
8. Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
9. Bake for 1 hour or until a knife comes out clean.
10. Let the pie cool for about twenty minutes before serving or chill and serve cold.
11. Serve with fresh whipped cream or ice cream.

acorn, butter, milk, eggs, sugar, vanilla, cinnamon, nutmeg, cardamom, clove, salt, fuji apples

Taken from www.food.com/recipe/crustless-acorn-squash-pie-468291 (may not work)