Butternut Squash Pie - Dairy Free

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READY IN: 2hrs 5mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium butternut squash
  • 14
    1/4 cup nut milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 1/4 cup soymilk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it)
  • 2
    large eggs
  • 1
    teaspoon baking powder
  • 12
    cup sugar
  • 12
    teaspoon cinnamon (good quality brand)
  • 12
    teaspoon almond extract or 1/2 teaspoon Amaretto
  • 1
    teaspoon vanilla extract
  • deep dish pie shell
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DIRECTIONS

  • 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.
  • Mix with the remaining ingredients. This can even be done with a fork, nothing special needed, just make sure to blend it well.
  • Pour mixture into the prepared pie shell and bake in a 350 degree oven until the center sets, about an hour.
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