Butternut Squash Pie
9-inch, deep-dish or regular, unbaked pie crust
1 butternut squash OR
2 cups cooked, mashed butternut squash
3/4 cup packed brown sugar
3/4 cup almond milk (or milk or cream)
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Preheat oven to 350 degrees F. Rinse and scrub butternut squash. Cut in half, scoop out seeds. Place fact down on a cookie sheet and bake for 1 hour or until soft. Scoop out butternut squash and mash. Measure 2 cups and refrigerate the rest.
Prepare pie dough, roll out, and line pie plate; set aside. In a large bowl, use a wire whisk to mix squash, brown sugar, almond milk, egg, cornstarch, cinnamon, ginger, allspice, nutmeg, and cloves until combined. Pour into pie plate. Carefully place in oven. Bake for 45-60 minutes or until done. When done, the center looks congealed (move pie gently). Cool. Refrigerate. Serve with vanilla ice cream or whipped cream. Yield: 1 pie; 8 pieces.