Butternut Squash Pie

• Pastry for single-crust pie (9 inches)
• 1-1/4 cups sugar
• 4-1/2 teaspoons cornstarch
• 1 tablespoon ground cinnamon
• 3 cups mashed cooked butternut squash
• 1/2 cup butter, softened
• 2 large eggs
• 1/4 cup water
• 3 teaspoons vanilla extract
• Whipped cream, optional

1. Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a
2. and set aside.
3. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
4. Cover edges loosely with foil. Bake at 350u0b0 for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.
5. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

pastry, sugar, cornstarch, ground cinnamon, mashed cooked butternut squash, butter, eggs, water, vanilla, cream

Taken from www.tasteofhome.com/recipes/butternut-squash-pie/ (may not work)