I came across the recipe for this amazing pie in the back of a biographical novel by Kristin Kimball, “The Dirty Life”. (Which should be recommended reading for anyone interested in natural food, organic living, farm life and good writing.) The novel really is a gem, though she and her farmer husband are not vegan. The original squash pie recipe contained heavy cream and eggs, but mine turned out great with substitutions. This is practically pumpkin pie with butternut squash as a stand-in. Is is smooth, creamy, and oh! The flavor!
Prepare your crust ahead of time Buy one or use this recipe!
Ingredients: (For 1 pie)
- 2 1/2 lbs of butternut squash
- 1 1/2 cups soymilk
- Your favorite egg replacer to equal 3 eggs, (I used dissolved corn starch- about 2 tbs)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp freshly ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp ground ginger
- Half, clean and bake butternut squash face-down on an earth-balance- greased dish at 400 degrees for one hour.
- When squash is cool, scoop out of shell into a large bowl, add all the other ingredients, and blend with an immersion or regular blender until smooth.
- Pour into crust and bake pie at 375 degrees for 40 minutes, or until set.