Butternut Harvest Pies

  Desserts

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to flavor-up this pie, adding more of your favorite spices! You'll be glad the recipe makes two.

Butternut Harvest Pies

Average Rating: 0

TOTAL TIME: Prep: 65 min. Bake: 40 min. + chilling
YIELD: 2 pies (6 servings each).

Ingredients

  • 1 large butternut squash (about 4 pounds)
  • 1 package (10-1/2 ounces) silken firm tofu
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg or ground mace
  • Two 9-inch graham cracker crusts (about 6 ounces each)
  • Sweetened whipped cream, optional

Instructions

  • 1. Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).
  • 2. Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts.
  • 3. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 281 calories, 8g fat (2g saturated fat), 0 cholesterol, 174mg sodium, 51g carbohydrate (35g sugars, 3g fiber), 4g protein.

Tags