STREAMING NOW: Simply Nigella

Butternut Squash Pie - Dairy Free

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
2hrs 5mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 medium butternut squash
  • 14 cup rice milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 14 cup nut milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 14 cup soymilk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it)
  • 2 large eggs
  • 12 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 cup sugar
  • 12 teaspoon cinnamon (good quality brand)
  • 12 teaspoon almond extract or 12 teaspoon Amaretto
  • 1 teaspoon vanilla extract
  • deep dish pie shell

Directions

  1. 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.
  2. Mix with the remaining ingredients. This can even be done with a fork, nothing special needed, just make sure to blend it well.
  3. Pour mixture into the prepared pie shell and bake in a 350 degree oven until the center sets, about an hour.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: