Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 cup roasted butternut squash
• 1/2 cup Monin Monin Ginger Purée
• 1/4 cup fresh lime juice
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. kosher salt
• 1 (9 - inch) premade frozen pie crust

Glass: Culinary

Glass Size: 16.0.

Instructions

1. Preheat oven to 300° F.
2. Combine all ingredients, except for the pie crusts, in a food processor and purée the mixture until smooth and well incorporated.
3. Divide the pie batter evenly between the 2 pie crusts, there should be about 2 cups of batter per pie.
4. Place the filled pies onto a sheet pan and bake in the oven for 15-20 minutes, or until the custard has almost fully set and the pie crust is golden brown.
5. Remove from the oven and allow to cool at room temperature for 15 minutes, then cover and refrigerate until fully chilled and set. Serve as desired.