difficulty easy
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 1/2 cup 1 1/2 cup butternut squash puree  
  1. preheat oven to 350°.
  2. in a blender, food processor, or electric mixer: blend puree and sugar.
  3. add everything else besides the pie crust, blend until smooth.
  4. pour into the pie crust and bake for 45 to 55 minutes, or until set. check after about 35 minutes and if necessary put a ring of foil over the browned crust so it won't get too dark.
  5. when done, transfer to a rack to cool.
  6. serve warm or at room temperature with whipped cream.
  1 cup 1 cup brown sugar (packed)  
  2 tbsp 2 tbsp all-purpose flour  
  3 whole (large) 3 whole large eggs (beaten)  
6 oz   6 oz evaporated milk (half of a can or about 2/3 cup)  
  1 tsp 1 tsp ground cinnamon  
  1/4 tsp 1/4 tsp ground allspice  
  1/4 tsp 1/4 tsp ground nutmeg  
  1/4 tsp 1/4 tsp ground ginger  
  1/4 tsp 1/4 tsp ground cloves  
  1/4 tsp 1/4 tsp salt  
  1 tbsp 1 tbsp melted butter  
  1 tsp 1 tsp vanilla  
  1 whole 1 whole unbaked and chilled 9-inch pie crust