Sweet butternut squash, paired with apple butter and Biscoff Cookie Spread, is topped with buttery almonds to make a wonderful alternative to pumpkin pie.
Ingredients
3 eggs
2 cups butternut squash puree
1 cup apple butter*
½ cup Biscoff cookie spread
1 tablespoon fresh orange zest
1 12-ounce can evaporated milk
1 10-inch prepared pie crust, unbaked*
½ cup slivered almonds
1 tablespoon butter, melted
pinch salt
Instructions
Preheat oven to 425°F.
Whisk eggs in a large bowl. Stir in squash, apple butter, cookie spread and orange zest. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 30 minutes.
Combine almonds, butter and pinch of salt. Sprinkle almonds around the outside edge of the pie, and continue to bake another 10-20 minutes, or until a knife inserted near the center comes out clean..
Allow pie to cool completely on wire rack, about 2 to 3 hours. Chill in the refrigerator until ready to serve.