Pumpkin (Butternut Squash) Pie

"This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin"
 
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Ready In:
1hr 45mins
Ingredients:
15
Yields:
1 9 inch pie
Serves:
12
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ingredients

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directions

  • preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
  • In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
  • place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
  • make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
  • pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
  • let pie cool at room temp and then chill in fridge.

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