Butternut Squash Pie - Dairy Free

Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

No milk, no butter? How can that possibly taste any good. Taste it and you'll see how! I have to make two of these whenever I have guests, it's that loved. You can easily switch the butternut squash for pumpkin too, that's going to be posted next!

Ingredients Nutrition

  • 1 medium butternut squash
  • 14 cup rice milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 14 cup nut milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 14 cup soymilk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it)
  • 2 large eggs
  • 12 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 cup sugar
  • 12 teaspoon cinnamon (good quality brand)
  • 12 teaspoon almond extract or 12 teaspoon Amaretto
  • 1 teaspoon vanilla extract
  • deep dish pie shell

Directions

  1. Roast the squash in the oven for about an hour. When soft and cooled then remove stringy parts and seeds. Scoop flesh out into a bowl.
  2. Mix with the remaining ingredients. This can even be done with a fork, nothing special needed, just make sure to blend it well.
  3. Pour mixture into the prepared pie shell and bake in a 350 degree oven until the center sets, about an hour.