Hint of Sweet Pumpkin Pie
by Chris K

6 eggs, beaten 1 cup homemade yogurt (*can be made without this, I do so all the time)*
¼ cup honey
4 cups precooked squash, pumpkin, or other winter squash. (For even better consistency and texture, drip any excess water out of your cooked squash by placing a coffee filter in a strainer and letting the squash sit in that for a while. I usually cook my squash the day before and let it drip overnight.)
4 tsp cinnamon
1 tsp nutmeg**
1 tsp ground ginger *(optional)*
6 tsp vanilla
pinch of sea salt
*Optional:* 1/2 cup palm oil shortening *(bakes and tastes fine without it; we just like the added fat. You may especially want to add this if you are omitting the yogurt, to bulk up the recipe some)*

Puree ingredients together well and pour into greased pie pans. Bake at 375 degrees for about 30-40 minutes. You have to watch it. Cooking time will depend on how watery the squash you used were, whether or not you used yogurt, palm oil shortening, etc, and how many pies you are baking at one time. I have had this be done in 30 minutes, and I have had it take up to 50 minutes. Check for doneness by inserting a toothpick into the center of the pie. If it comes out clean, it is finished.

This version is not very sweet at all. We like it and it has just enough of a hint of sweet for us. For those not trying to limit honey, you can certainly add more to this recipe and the result will have more of a traditional sweet pie taste. You can probably reduce the vanilla somewhat if you increase the honey.

Makes two pies. Just half the recipe if you only want to make one pie. We make this in bulk and use it for snacks. This was a staple for us during stage 1.