Butternut Squash Pie - Dairy Free |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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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. Ingredients:
1 medium butternut squash |
1/4 cup rice milk (i prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 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.
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