Impossible Squash Pie

Betty Crocker has a line of "impossible" pies that are well-loved, but my take on their Impossible Pumpkin Pie makes a few swaps, is delicious, and is a little less processed.

Added bonus, even though it's a bit more complicated, it's still a super easy, and super yummy recipe very easily halved or baked in several smaller tins.

You need:

1 average sized acorn or delicata squash
1/2 cup Bisquick Substitute
1/2 cup turbinado sugar or brown sugar
1 cup So Delicious Unsweetened coconut milk drink
1 Tbsp salted butter, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs

  1. Poke holes in your squash with a fork.  Toss that baby in the microwave and nuke for 6 minutes.  Flip, and nuke for 6 minutes more.  
  2. Cut in half, and allow to cool.  If it doesn't seem to be cooked soft enough, you can add a bit of water to the plate, and cover with Saran or Glad cling (both are BPA and PVC free) and nuke it for a minute at a time, testing in between until soft enough.  For an average size squash, the 12 minutes is usually more than enough.
  3. One cooled, scoop out acorn squash and mash thoroughly.  
  4. Preheat oven to 350F.
  5. In a blender, combine coconut milk, sugar, butter, spice vanilla and eggs.  Pulse to mix. Yes, a blender or food processor is necessary.  If you don't do it, the fats don't mix in well, and you get a really weird pie.  If you don't have a blender, switch out the coconut milk for almond or regular milk, but NEVER rice milk.  Just trust me on this one.
  6. Measure out 1 cup well packed acorn, heaping, and add to blender. Puree smooth. This will probably be the whole acorn squash, or close to it.
  7. Add in the Bisquick substitute a little at a time, blending smooth.
  8. Pour into greased pie plate.  
  9. Bake 35-40 minutes.  To test, stick butter knife in middle.  If it comes out clean, the pie is ready.  It will be lightly golden on top.  
  10. Cool completely, and chill at least 3 hours before serving.

Serves 8/ Approx 126 calories a slice.