Butternut Squash Pie Perfect for the Holidays

If you don't have a pumpkin, butternut squash is often more accessible!

Ingredients:
1 Vegan Pie Crust

2 cups Mashed Butternut Squash from 1 medium-sized roasted butternut squash

Prepare the vegan pie crust par-baked according to instructions, using an 8” or 9” pie dish. You can use any leftover dough to create pie crust cut-outs.
Once partially baked, prepare the butternut squash filling. Keep the oven preheated to 350F.
In a large food processor, blend the butternut squash until smooth.
Add in the remaining ingredients, and blend until smooth.
Pour the filling into the pie crust.
Use a pie crust saver or tin foil to cover the pie crust edges. Place the pie onto a baking sheet and into the oven to bake for 50 minutes. After 25 minutes, remove the tin foil or pie crust saver, and allow the pie to bake for another 25 minutes, or until the middle of the butternut squash pie is just set.
Remove from the oven and allow the pie to cool for 10 minutes before placing into the fridge to chill for 2-3 hours.
Once cooled, serve as desired and enjoy!

[angnbama]

THIS IS A GREAT RECIPE FOR ANY TIME OF THE YEAR!! Thanks for sharing! I love getting ideas and tweaking them to make them my own - we have no known allergies or issues - we like to eat yumminess!

[phyl]

The video says to bake for 15 hours at 350. I'm assuming that's supposed to be 15 minutes?