Butternut Squash Pie

1) Preheat oven to 400 degrees Fahrenheit.

2) Line a baking sheet with parchment paper and mist with vegetable oil.

3) Place the squash halves on the prepared baking sheet. Bake until the squash is fully tender and a knife inserted into the thickest part meets no resistance, roughly 45 minutes.

4) Remove squash from oven and decrease oven temperature to 375 degrees Fahrenheit.

5) In a blender, process the tofu, beet sugar, brown sugar, cinnamon, cloves, pepper, nutmeg, salt, vanilla and almond milk until combined.

6) Scoop out 2 cups of the warm squash pulp and blend with tofu mixture until smooth.

7) Pour the warm filling into the prebaked pie shell until filling is just barely set in the center (it should be slightly jiggly), 30-35 minutes.

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For the pie crust:

1) In a stand mixer fitted with a paddle, mix together flour, sugar and salt

2) Add butter substitute and shortening and mix just until the two are broken up into rough 1/4 inch pieces

3) Add 6 tbsp of water all at once and mix until the dough is just barely beginning to hold together. If necessary, add the remaining 4 tbsp.

4) Turn dough out onto a work surface. Divide the dough in half and form each half into an inch thick disk. Wrap disks in plastic wrap and chill until firm, at least 1 hour.

To bake the pie crust:

1) Heat oven to 350 degrees Fahrenheit.

2) Line pie plate with dough.

3) Line dough-lined pie plate with aluminum foil, and fill halfway with pie weights or beans.

4) Bake until the bottom of the crust is beginning to brown, about 20 minutes.

5) Remove foil and weights, and continue baking until deep golden brown, about 10 minutes more.

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This recipe is my adaptation of one of my favorite David Lebovitz recipes. I made this pie for my cross country team, and nobody knew it was vegan.  Except for my coach, who, when I unveiled the truth, thought I was joking. Enjoy!