Recipe by Brynie Greisman

Butternut Squash Pie

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens
45 Minutes
Diets

This pie is not overly sweet; it’s the perfect complement to chicken and meat dishes. An added benefit is that it tastes equally good served warm or at room temperature.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.  

Ingredients

Main ingredients

  • 2 eggs

  • 1/4 cup soy milk

  • pinch salt

Directions

Make the Pie

1.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Mix all the ingredients together (aside from the pie shell). If the mixture is too thick, add a bit more soy milk. Pour it into the pie shell. You will have a little extra filling; this can be used to make muffins. (You should have enough for two muffins or several mini muffins.)

3.

Sprinkle the top with cinnamon and vanilla sugar if desired. Bake for 45 minutes. This pie freezes very well.

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.
Butternut Squash Pie

Please log in to rate

Reviews

Subscribe
Notify of
9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Gail Hay
Gail Hay
4 years ago

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?

Question
Mark your comment as a question
En}o}wah
En}o}wah
Reply to  Gail Hay
4 years ago

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.

Rosalie Hauptman
Rosalie Hauptman
6 years ago

Using frozen or canned squash If I want to double recipe how much frozen squash (boxes) or canned squash do I need!

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Rosalie Hauptman
5 years ago

Guessing you double it? The weight is usually on that box. So about 4 pounds total.

Leah
Leah
7 years ago

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?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Leah
7 years ago

No need to lower the sugar, unless you want to try reducing it to make it less sweet.

Henia Gruner
Henia Gruner
2 years ago

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.)

Leah
Leah
3 years ago

I’ve been making this for years (without any topping). Older people like it, kids like it, it’s just really good and easy!

Aliza
Aliza
4 years ago

Easy and delicious We really enjoyed this!