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The Best Butternut Squash Pie

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The Best Butternut Squash Pie

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This delicious butternut squash pie takes advantage of fall produce to make a rich and velvety pie! Serve as a side dish or even for dessert!

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Chicago, IL

Ingredients

  • 1/2 butternut squash, peeled and cut into small pieces
  • 1/2 C. flour
  • 1/2 C. sugar
  • 1/2 stick pareve margarine
  • 2 eggs
  • 2/3 C. vanilla soy milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 graham cracker pie crust

Directions

Boil squash in pot with water until soft (and you can easily pierce with a fork), about 8-10 minutes. In a bowl, mix together: flour, sugar, margarine, eggs, soy milk and vanilla. Pour into blender with cooked squash and blend until smooth. Pour mixture into graham cracker pie crust. Sprinkle cinnamon over the top. Bake at 350 degrees until firm, about 1 hour.