Butternut Squash Pie - Dairy Free

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 medium butternut squash
• 1/4 cup rice milk (i prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 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

Recipe

• 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.