Vegan Butternut Squash Pie

This vegan butternut squash pie is as smooth and flavorful as pumpkin pie but with the addition of brown sugar and vanilla it brings something different to the table.

I started making butternut squash pie after moving to Israel when I was desperate for a replacement to canned pumpkin pie filling. After some research I discovered butternut squash was my best alternative and the pie came out perfect.

However, I got to thinking. If I was going to already make a pie with butternut squash instead of pumpkin, maybe I could try tweaking the recipe a little too. No surprise, the pie came out great!

Don't forget to checkout these other dairy free desserts!

Or one of my other dairy free Thanksgiving recipes.

WHY MAKE BUTTERNUT SQUASH PIE

The main benefit to making butternut squash pie instead of canned pumpkin pie filling is that it's more natural. You don't need to worry about the metal cans or preservatives.

The other benefit is that it's something a little different. If you've ever read my pumpkin pie post, you know that you can make a great vegan pumpkin pie by using butternut squash.

The reason for this is because the Dickinson pumpkin used for fillings is very genetically similar to a butternut squash. They have the same smooth orange flesh and creamy texture when roasted.

So, to make this pie a little different I added brown sugar and vanilla.

This pie makes a very nice addition to Thanksgiving spreads and to Thanksgiving Recipes in your collection.

THE FILLING

Like a pumpkin pie, the hardest part of making a butternut squash pie is the custard filling.  

A custard is defined as a "milk or cream cooked with egg yolk to thicken it" and it can be a little tricky to make.  

If you've ever tried to make pumpkin pie before you may have gotten cracks in it or served it fallen and maybe even a little wet.  

The first step, to avoiding extra liquid on top, is to make sure the custard isn't too thin. To do this I add a little bit of corn or potato starch.

Next, make sure to bake it at a low temperature.  

The pie usually falls because it rises too high when baking, due to the higher temperature, then as it cools, it falls.  

By baking it on a lower temperature it stays more even and doesn't fall.

Lastly, cracks are due to over-baking or baking too close to the heat source.

To avoid this, bake on the middle rack and turn off the heat as soon as the pie has set in the middle.

However, since this is a vegan butternut squash pie, it is not prone to these problems.

Blind Baking The Crust

Blind baking is a technique used to help prevent the crust from becoming soggy and has a crisp texture.

This step is completely optional.

How to Blind Bake a crust

1. Cover the crust in the pie pan with baking paper or tin foil
2. Fill it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C for 30 minutes
3. Remove the filling and bake for another 10 minutes to brown the bottom

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

Vegan Butternut Squash Pie

As mentioned above, a custard requires milk or cream.  Usually pumpkin pie calls for evaporated milk. Clearly, this is not possible when making a vegan pumpkin pie.  

A good substitute is coconut milk due to its cream like consistency. Other milks alternatives are too thin. Don't worry though, you cannot taste the coconut at all.

If you do not want to use coconut milk you can use a dairy free whipping cream.  

My Mom made her pumpkin pie this way long before I heard of coconut milk.

However, since dairy free whipping cream is sweetened, cut the sugar by half a cup.

And to replace the eggs, a mixture of cornstarch and water works beautifully.

HOW TO STORE

Let cool to room temperature. Cover loosely with plastic wrap or foil. Refrigerate for up to 3 to 4 days.

How to Freeze

Let cool Let cool to room temperature. Wrap in plastic wrap until tightly sealed. Then wrap in a layer of aluminum foil.

If you do not have plastic wrap and aluminum foil, place it in a resealable freezer bag.

Place on a level freezer shelf and freeze for up to 1 to 2 months. After this, the pie is still safe to eat but the quality begins to degrade.

Defrost

When you are ready to defrost the pie, transfer it to the refrigerator. Let thaw for at least 12 hours.

Other Recipes You May Like:

• Vegan Mashed Sweet Potatoes
• Vegan Fudge
• Vegan Spicy Mayo
• Butternut Squash with Brown Sugar and Cinnamon
• Roasted Beets and Carrots