Butternut Squash (Pumpkin) Pie

"Happy Thanksgiving Ya All"

I Have So Much To Be Thankful For .

1-For My Salvation

2-A Husband That Loves Me, 

I Love Him Too

3- For Good Health

4- True Friends 

5-A Place To Keep Warm

6-Food To Prepare a good Thanksgiving Dinner 

My List Could get Very Long  

But I will Stop With These Few I 

Think You Would Get The Idea 

I Am Ever Grateful ...

This Is One Of The Dessert Items I Made To 

Take Along To Our Friends House For 

Thanksgiving 

My Pumpkin Pie With No Pumpkin ..Smile 

Yes I Use Butternut Squash !!!

These Pie Were Extra Special As My 

Husband Rolled Out The Pie Dough And Put 

Them In The Pans ..It Made Three Pie.

Crust :

3-Cups Pastry Flour 

1-Teaspoon Salt

1-Cup Butter Crisco 

Using A Pastry Blender Mix Until Crumbly 

Add:   1/4-Cup Water

1/4-Cup Milk

1/4-Cup Canola Oil 

Mix Until Dough Ball Forms,Divide Into 

Three Balls And Roll Out Onto A Lightly Floured Surface.

Roll Out Till Crust Is Right Thickness & Put

In Pie pan ,Cut Off Any Extra Dough That's Hanging 

Over Edge Of Pan .Than Using My Thumb & Index Finger On Left 

Hand ,And My Index Finger On Right Hand I Put The Scallops Around Edge.

In Another Bowl I Put Together The Filling :

2-Tablespoon Flour (All Purpose)

2-Cup White Sugar 

1-Cup Milk 

**Mix Well**

Add:  

3-Cups Milk    

Pinch Of Salt  

4-Egg Yolk (Save Whites)

1/4-Teaspoon Cinnamon

1/4-Teaspoon Cloves

1 1/3-Cup (Pumpkin)Squash

Mix Ingredients Really Good !

Beat Egg Whites Till Very Stiff And 

Fold This Into The Above Pumpkin Mixer 

Do NOT Stir ..

We Want The egg Whites

 To Keep Texture

Pour The Filling Into The Pie Crust. 

Bake At 425 Degrees For 15 Minutes Than 

Turn Temperature Down To 350 & 

Bake Another 45 minutes ..

MM......Delicious!!!!