Better Than Pumpkin Pie

Ingredients and Weight:

• Butternut squash, peeled and cubed: 2 lbs.
• Coconut milk: 1 can (13.5 oz.)
• Brown sugar: 1 cup
• Granulated sugar: 1/2 cup
• Cinnamon: 1 tsp
• Nutmeg: 1/2 tsp
• Cloves: 1/4 tsp
• Salt: 1/4 tsp
• Pie crust mix: 1 pkg. (10 oz.)
• Water: 3-4 tbsp
• Whipped cream, for topping: optional

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine butternut squash, coconut milk, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir well.
3. Transfer the mixture to a greased 9x13 inch baking dish.
4. In a separate bowl, combine pie crust mix and water. Stir until a dough forms.
5. Roll out the dough and cut into desired shapes (e.g., leaves, lattice top).
6. Top the squash filling with the pie crust and bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown.
7. Let cool slightly before serving with whipped cream, if desired.

Nutritional Information:

(Per serving, approximately 1/8th of the dish)

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 3g
• Fiber: 3g

Dish Characteristics:

• Rich and creamy filling
• Sweet and slightly spiced flavor
• Flaky and buttery pie crust
• Perfect for Thanksgiving or holiday gatherings

User Comments:

• "This is the best pumpkin pie alternative I've ever had!"
• "The butternut squash gives it a unique and delicious flavor."
• "It's so easy to make, but looks and tastes like a gourmet dessert."
• "My guests raved about it!"
• "I love that it's a healthier option than traditional pumpkin pie."

Special Precautions and Tips:

• Be careful when handling hot filling.
• If the pie crust is browning too quickly, cover the edges with foil.
• To make a vegan version, replace the coconut milk with almond milk or another plant-based milk.