Butternut Squash Pie Dairy Free Recipes
BUTTERNUT SQUASH PIE - DAIRY FREE
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!
Provided by scancan
Categories Pie
Time 2h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 161.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.5, Sodium 69.2, Carbohydrate 35.5, Fiber 3.1, Sugar 15.8, Protein 3.8
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