Butternut Squash Pie Dairy Free Recipes

BUTTERNUT SQUASH PIE

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

Butternut Squash Pie image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g

Ingredients

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

BUTTERNUT SQUASH PIE - DAIRY FREE

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

Butternut Squash Pie - Dairy Free image

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

Ingredients

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

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Web 2022-01-03 In a medium or large mixing bowl add butternut squash puree, coconut milk, eggs, vanilla, sugar, brown sugar, cinnamon, salt, …
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In a medium or large mixing bowl add butternut squash puree, coconut milk, eggs, vanilla, sugar, brown sugar, cinnamon, salt, ginger, and cloves. Whisk together by hand until well combined.
Using a baking spatula, pour the filling into a pie shell. Bake on the middle rack for 50 to 55 minutes or until the center has set.
Cool on a wire rack until it reaches room temperature (about two hours). Refrigerate for 2 hours or over night.

Butternut Squash Pie Dairy Free Recipes

BUTTERNUT SQUASH PIE

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

BUTTERNUT SQUASH PIE - DAIRY FREE

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!

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