Butternut Squash Pie - Dairy Free

Submitted by scancan

"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!"

 

• Ready In: 2hrs 5mins
• Ingredients: 10
• Yields: 1 pie
• Serves: 8

ingredients

• 1 medium butternut squash
• 1⁄4 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
• 1⁄2 cup all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon (good quality brand)
• 1⁄2 teaspoon almond extract or 1/2 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.