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My daughter, Sage, loves to get very creative in the kitchen. Today she made another one of her delicious Butternut Squash Pies! Earlier this fall she was making pumpkin pies, she decided to change it up and use Butternut Squash instead. It was definitely a hit! I just love how she decorated it today!
Today she spiced her pie up with Sri Lanka Cinnamon, one of the spices l received from Enspice. Enspice premium seasonings and spices are enhanced with 21 plant-based vitamins and minerals with nutrients from 10 organic plants. Other seasonings & spices include taco seasoning, cape cod, chipotle bbq, black pepper, and seasoned salt.
I’ve had the opportunity to use all of their spices and I’d have to say I’m pretty impressed. Even with the added vitamins, the spices were still true to their flavor profile. I recommend giving them a try!
Get 10% off enspice seasonings & spices with code MOMSMEET
Offer expires 12/30/20.
Sage’s Butternut Squash
•1 un-baked 9″ pie shell
•1 tbsp Butter, melted
•2 cups Butternut Squash, cooked and mashed
•1 cup Brown Sugar
•1 cup Evaporated Milk
•3 tsp Vanilla
•1 ½ tsp Enspice Sri Lanka Cinnamon
•½ tsp Ground Ginger
•½ tsp Ground Nutmeg
•1 ½ tbsp Cornstarch
•½ tsp Salt
1. In a large, add butter to mashed squash. Blend in brown sugar and mix until smooth.
2. Add the remaining ingredients and whisk until everything is mixed together.
3. Pour filling into an unbaked 9″ pie shell. Bake for about 50 – 60 minutes in a 350-degree oven.
4. Let cool and enjoy!
*Sage suggest eating with vanilla ice cream or whipped topping.😋