Butternut Squash Pie - Dairy Free

• 1 medium butternut squash
• 1/4 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

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.

butternut squash, nut milk, eggs, allpurpose, baking powder, sugar, cinnamon, almond, vanilla, dish pie shell

Taken from www.food.com/recipe/butternut-squash-pie-dairy-free-491409 (may not work)