Monday, October 11, 2010

Milk-Free Butternut Squash or Milk Free Pumpkin Pie

I harvested one of the huge squash growing in my arbor and made my favorite fall harvest pie.  This recipe was inspired by a milk free pumpkin pie recipe that appeared years ago in our local newspaper.  It is our favorite and easily adaptable to squash or pumpkin and different kinds of sugar, including honey.
A flaky rich butter pie crust filled with vanilla-cinnamon scented sweet pumpkin. Very easy to make


1 Unbaked Buttery Crust – My recipe for the piecrust is found with my Grape Pie Recipe
3 Eggs
1 cup Brown Sugar (You can substitute with other sugars)
2 cups roasted Butternut Squash or you can use canned pumpkin (drain squash if it seems wetter than pumpkin )
1 heaping teaspoon Cinnamon
1 1/2 teaspoons Vanilla
Walnuts  or Pecans for sprinkling on top of pie

1. Make pie crust – place in refrigerator to chill while you prepare the filling
2. Beat together eggs with sugar. Add squash/pumpkin and cinnamon. Continue beating. You can also do this whole step in a food processor.
3. Beat in vanilla. Pour into chilled pie crust. Decorate with Walnuts or Pecans
4. Bake in preheated 350 degree oven. Bake for 45 minutes. It is done when an inserted knife comes out clean. Cool and eat!
Note: The filling will not reach to the top of the pie crust. That is part of the design. You want to be able to enjoy the flaky crust. Sometimes I roll out the pie crust. Fit it into the pie plate and cut the bottom middle out of the crust, so that I can pat into the top sides. More crust to enjoy!  This pie crust only used 1/4 cup or 4 tablespoons of butter to a pie.


  1. I'm intrigued to try this, as lactose and I aren't on the best of terms, but I have a soft spot for pumpkin pie! I've never tried making one without milk.

  2. That looks fabulous, thanks for the recipe.

  3. I love simple pumpkin pie recipes like this one!

  4. My husband just bought some acorn squash. i wonder if we could use them in this recipe? it looks delicious!

    I was just looking at some of your last posts. I love all of your rock. You are the inspiration behind some of the things I have done in the lady garden. Laying rocks can be hard work, but well worth it!

  5. Gloria, this looks fantastic. I could take a bite right out of the photo. Thanks for the recipe.


  6. Hi, Gloria! I'd love to test this out next month. Can you tell the diff in taste? What about liquid eggs? I use them to reduce some of the fat. I wonder if that would mess with the flavor... so many questions... But you've got me in the mood for pie!

  7. Thank you everyone for your comments. You do give me a bit a of joy when I open your emails! I will add some tips on the pie. Yes, Kate the liquid eggs should do just fine. Just use what would be the same amount. Everyone will think it is just a really good pumpkin pie. Deb, yes, I would use the acorn squash. Roast the squash to develop the sugars. If the squash seems wetter than dense pumpkin, I set it over a strainer to remove the extra moisture. I did that the other day and used the liquid in a pasta sauce I had cooking on the stove. Let me know how your pie turns out.

  8. That pumpkin pie looks soo good. Even though I have eaten dinner, looking at it is making me hungry all over again.

  9. Looks tasty! There is a recipe for a fall dessert that uses grapes in the November issue of Martha Stewart. I saw it and thought of your grape arbor! :0) You might want to check it out!