Pumpkin (Butternut Squash) Pie

This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 1 9 inch pie

Ingredients

• Crust

• 1 1⁄2 cups rolled oats
• 1⁄2 cup  brown rice flour
• 1⁄2 cup  chopped  almonds
• 1⁄3 cup  vegetable oil
• 3  tablespoons maple syrup
• 1⁄4 cup water
• 1  pinch salt

• Filling

• 3  lbs  butternut squash
• 3  eggs
• 1⁄2 cup maple syrup
• 1  pinch salt
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg

Directions

1. preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
2. In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
3. place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
4. make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
5. pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
6. let pie cool at room temp and then chill in fridge.