Butternut Squash Pie Dairy Free Recipes

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BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

BUTTERNUT SQUASH PIE - DAIRY FREE



Butternut Squash Pie - Dairy Free image

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

1 medium butternut squash
1/4 cup nut milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 1/4 cup soymilk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it)
2 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon cinnamon (good quality brand)
1/2 teaspoon almond extract or 1/2 teaspoon Amaretto
1 teaspoon vanilla extract
deep dish pie shell

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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