Ingredients
| 1 | 9-inch single pie crust |
| 1 1/4 | cups sugar |
| 4 1/4 | teaspoons cornstarch |
| 1 | tablespoon ground cinnamon |
| 3 | cups butternut squash, cooked and mashed |
| 1/2 | cup butter, softened |
| 2 | large eggs |
| 1/4 | cup water |
| 3 | teaspoons vanilla extract |
| whipped cream |
Instructions
Line a 9-inch pie plate with pastry, trim and flute edges. Cut out scrapes with a leaf-shaped cookie cutter for garnish, if desired. Place on baking sheet and set aside. In a large bowl combine sugar, cornstarch and cinnamon. Beat in squash, butter, eggs, water and vanilla until smooth. Pour into crust. Cover edges loosely with foil. Bake at 350 degrees F for 15 minutes. Remove foil and bake 35 to 40 minutes longer or until knife inserted in the center comes out clean. Bake leaf cutouts for 5 to 7 minutes
or until golden brown. Cool pie and cutouts on a wire rack for one hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream.
