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
MILK FREE BUTTERNUT SQUASH OR PUMPKIN PIE
1 Unbaked Buttery Crust – My recipe for the piecrust is found with my Grape Pie Recipe
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.
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