Hubbard Pumpkin Pie

Name: Hubbard Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 237 milliliters butternut squash (or sub with easy canned pumpkin or more hubbard); 2 teaspoons ginger powder; 3 gingersnap cookies; 1 gingersnap or graham cookie crumb crust (or traditional flour crust); 946 milliliters maple-roasted hubbard squash, skinless (loosely packed); 2 Tbsps maple syrup; 1 teaspoons pumpkin pie spice; 1 teaspoons salt (to taste); 237 milliliters soy milk, plain; 3 Tbsps vegan buttery spread, softened

Hubbard Pumpkin Pie is a dairy free recipe with 1 servings. One portion of this dish contains approximately 28g of protein, 78g of fat, and a total of 1656 calories. This recipe covers 57% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up maple syrup, maple-roasted hubbard squash, gingersnap cookies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.