Butternut Harvest Pies

Name: Butternut Harvest Pies
Prep time: 1 h 5 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 2 pies (6 servings each).
Ingredients: 1 large butternut squash (about 4 pounds); 1 package (10-1/2 ounces) silken firm tofu; 1 cup sugar; 1/3 cup cornstarch; 2 tablespoons honey; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg or ground mace; Two 9-inch graham cracker crusts (about 6 ounces each); Sweetened whipped cream, optional

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to flavor-up this pie, adding more of your favorite spices! You'll be glad the recipe makes two. —Juliana Thetford, Ellwood City, Pennsylvania

Ingredients

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
Two 9-inch graham cracker crusts (about 6 ounces each)
Sweetened whipped cream, optional

Directions

Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).
Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts.
Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.