Another from the latest "everyday food", modified only very slightly... something a leeeetle bit different from plain ol' pumpkin pie.
1 1/2 lbs butternut squash (1 medium), halved lengthwise, peeled and seeded, and chopped into 1" pieces 3/4 cup plain soy/rice milk 3/4 cup packed brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 4 egg whites or 1/2 cup Egg Beaters 1 Low-Fat Pastry Pie Crust, pre-baked as per the instructions in that recipe
Preheat oven to 350, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20-25 minutes. Drain, and set aside to cool.
Transfer squash to a food processor. Add milk, sugar, spices and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse to combine.
Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour. Tent loosely with foil if edges brown too quickly.
Cool completely. Serves 10.
The original recipe called for 1 cup of half-and-half. Soy/rice milk being thinner, it will likely not take more than 3/4 cup, but have 1 cup total on hand in case the filling seems dry as you make it.