This recipe was adapted from my vegan sweet potato pie recipe https://sweetpotatosoul.com/2014/01/how-to-make-vegan-sweet-potato-pie.html MAKES 2 PIES. Half the recipe if you'd only like to make one pie.
Prep Time5 minutesmins
Cook Time50 minutesmins
Course: Dessert
Servings: 2pies
Author: Jenné
Ingredients
2cupspureed pumpkin
2cupmashed butternut squashroast squash whole or cut in half, and scoop out filling
1cupsugar - half light brownhalf cane
½tspsalt
1/2teaspoonground cloves
2tspcinnamon
½tspnutmegfreshly ground if possible
1tspvanilla extract
1cupplain unsweetened soy milk
4tbsparrowroot powder
2vegan pie crustsstore bought or use one of the crust recipes from this post.
Instructions
Preheat oven to 350°,
Place all of the filling ingredients into the blender and blend until smooth.
Fill the crusts with batter, and bake for 50 minutes.
Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for 6 hours or overnight.