Spicy Butternut Squash Pie

• 2 butternut squash
• 3 eggs, slightly beaten
• 3/4 c. firmly packed artificial light brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 1/2 pkg. Hi-Energy Vanilla Supplement
• 12 oz. cold water

1. Peel squash.
2. Slice in half lengthwise and remove seeds.
3. Cut into slices.
4. Place in saucepan and cover with water.
5. Cover and cook 15 minutes or until tender and drain.
6. Puree pulp in food processor or mash thoroughly.
7. Set aside 2 cups squash puree. Store remainder in refrigerator for later use (for up to 5 days). Combine remaining ingredients, mixing well.
8. Sieve mixture.
9. Pour 1/2 into each pie plate.
10. Bake at 375u0b0 for 40 to 45 minutes or until set.
11. Let cool.
12. Serve with thickened vanilla spiced icing mixture, if desired.

butternut squash, eggs, brown sugar, ground cinnamon, ground nutmeg, hienergy vanilla supplement, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496610 (may not work)