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Recipe: Butternut Squash Pie

Some say butternut squash tastes a lot like pumpkin. Give this recipe a try, and decide for yourself:


1 unbaked/9-inch pie shell (or make your own) (check out our recipe section)
1 butternut squash (peel, de-seed, cook innards, cool, puree, need 1 1/2 cups pureed butternut squash)
1 cup brown sugar (pack firmly)
3/4 cup reconstituted powdered cow or goat milk
3 large beaten eggs
1 teaspoon vanilla
1 tablespoon butter, melted and slightly cooled
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt


Preheat oven to 350° F. Move oven rack to center position. Beat squash with brown sugar. Beat eggs with vanilla, milk and cooled melted butter. Combine with squash mixture. Mix in separate bowl flour, spices and salt. Add to squash mixture and blend well. Pour the filling into pie crust and place on oven rack. Bake for 35 minutes, then add a pie crust ring. Bake for another 15 minutes or until set. Transfer to rack on counter to cool. Serve warm with whipped topping or vanilla ice cream.

For gluten-free, use a gluten-free recipes for the pie crust, or buy a pre-made crust, and replace the all-purpose flour with corn-starch or soy flour. For lactose-free, substitute the milk with soy, rice or almond milk.

Copyright (c) 2008 New View Group, LLC

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