This is much sweeter naturally than a pumpkin pie, and fresh butternut squash is more available year around. Using dark brown sugar gives the pie a rich chocolatey appearance, which I love, but may be burnt-looking to some.

1 unbaked and chilled 9-inch pie shell
~2 cups pureed butternut squash (about 1 medium-large-ish squash)
1 cup brown sugar, firmly packed
3 enerG eggs (or similar egg replacer for baking)
3/4 cup rice milk
1 tbsp pumpkin pie seasoning
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter

1 unbaked and chilled 9-inch pie shell 1 cup brown sugar, firmly packed 3 enerG eggs (or similar egg replacer for baking) 3/4 cup rice milk 1 tbsp pumpkin pie seasoning 1/4 teaspoon salt 2 tablespoons all-purpose flour 1 tablespoon melted butter

To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a greased baking pan. Bake at 350 for 30-40 minutes, and then turn off the oven. Leave the oven door closed and let the squash sit in the heat until the oven cools.
OR
Line a crock pot with foil, poke a couple holes in squash and cook on high until tender.

Preheat oven to 350° F and position an oven rack in the center of the oven.

Homogenize the squash and the brown sugar in a mixing bowl with electric mixer.

Add the enerG eggs, rice milk, pumpkin pie spice, salt, flour, and butter. Beat until well blended.

Pour the filling into the chilled pie crust and cover edges with shield or foil. Place on the center oven rack.

Bake for 60+ minutes or until the filling is set as you like it. Check occasionally for doneness.

Transfer the pie to a rack to cool.