Organic Gluten Free Pumpkin Pie recipe, made with homemade winter squash filling

Possibly the best gluten-free pumpkin pie I've ever had. I made it with roasted organic winter squash and it's awesome. You won't believe how much better it tastes than canned pumpkin!

After the squash is soft, just scoop it out and mash with a potato masher.  Then add it to your blender with the rest of the filling ingredients. Super easy and much healthier than out of a can.

Use your favorite gluten-free pie crust or try this awesome one! 

Makes one 10 inch deep dish pie

Filling Ingredients:

• 2 3/4 cups cooked organic pumpkin or winter squash, mashed
• 1 can (12 fluid ounces) organic evaporated milk
• 2 organic medium eggs
• 3/4 cup packed organic brown cane sugar
• 2 teaspoons gluten-free cinnamon
• 1 teaspoon gluten-free ginger
• 1/2 teaspoon salt

Instructions:   Assemble tools,  a large baking sheet, 10-inch deep-dish pie pan, a potato masher, and a blender

Preheat oven to 400 degrees.  

Making Roasted Squash:

1. Place seeded and halved squash, or if your squash is very large, quartered pieces on a large rimmed baking sheet and sprinkle with olive oil.  Bake for apx 40-45 minutes, depending on size and type of squash or until soft.  
2. I used a small pie pumpkin, 2 large acorn squash and a butternut squash.  I had enough mashed squash for 2 large pies. 
3. Cool and scrape out the flesh from the skin into a large bowl.  Discard skin.  Mash flesh.  

Making pie filling and baking pie:

1. In a large blender add all filling ingredients and blend until just thick and smooth.
2. Pour into prepared unbaked pie crust.  Cover crust edge with pie shields or aluminum foil strips. Put your pie on a large baking sheet. 
3. Bake at 400 degrees for 30 minutes with shields on.
4. Reduce heat to 350 degrees and bake for 30-40 minutes more or until a knife comes out clean. Remove pie shields in last 15 minutes.  Cool on rack.