10 Servings
45 Minutes
Allergens
Notes:
When I double this recipe, I use 1/3 cup oil and 1/4 cup applesauce, 5 eggs, and 2/3 cup soy milk. It yields approximately two 9-inch-round pans and one 7-inch-round.
Variations:
You can top with your favorite crunchy topping made of flour, brown sugar, oil/margarine, and pecans (if you use them on Rosh HaShanah). This pie tastes delicious without the crust as well.
This recipe is soooo delicious. I use almond milk instead of soy milk. I add vanilla extract 1 teaspoon. sometimes I sprinkle brown sugar on the top mixed with cinnamon (1 tsp.)
I’ve been making this for years (without any topping). Older people like it, kids like it, it’s just really good and easy!
How to convert to frozen? I hope this isn’t a dumb question: The recipe calls for 1 butternut squash, weighing 2.2 lbs, peeled, cooked, and mashed. If , before cooking, the squash weighs 2.2 lbs, how much does it weigh after being cooked, so that I can substitute that weight in frozen squash?
It’s basically the same weight. Maybe take off a few ounces for the peel. You can adjust the mixture by adding more flour or using less. The notes at the bottom of the recipe might be a help to you.
Easy and delicious We really enjoyed this!
Using frozen or canned squash If I want to double recipe how much frozen squash (boxes) or canned squash do I need!
Guessing you double it? The weight is usually on that box. So about 4 pounds total.
Doubling the recipe When doubling this, using 1/3 c. oil, 1/4 c. applesauce, etc, do I also double the sugar, or should I put in less than double because of the applesauce?
No need to lower the sugar, unless you want to try reducing it to make it less sweet.