4 tablespoons organic wheat pastry flour or unbleached white flour
½ cup organic brown sugar
2 cups cooked winter (butternut) squash, mashed
½ teaspoon salt
2 tablespoons molasses
½ teaspoon vanilla
1 ½ cups non-dairy milk creamer
½ teaspoon cardamom or coriander
Brown flour lightly in a skillet, stirring constantly.
Combine sugar and flour and add to the squash in a mixing bowl.
Add salt, molasses, vanilla, non-dairy creamer, “spice of choice”, to the squash mixture.
Mix well and pour into an unbaked 9” pie crust.
Bake at 450 degrees F. for 10 minutes then reduce heat to 325 degrees F. and bake 30 to 40 minutes more until set and light brown.
Variation: Substitute pumpkin or sweet potato for the squash.
Source: 375 Meatless Recipes, 1974 edition