This is something I kind of threw together. It came out amazingly well despite the lack of measuring or recipe.
The crust did come from a recipe - it's almond flour and oatmeal. Excellent crust for any pie, I think. Here's a link to that recipe:
Then, I took a crookneck squash (very old heirloom heritage type of butternut) that I'd roasted and added to it maple syrup, honey, yogurt (think it ended up being about a cup overall - not sure though. All the pumpkin pie recipes I found called for either coconut milk or regular milk but all I had was yogurt) and then the typical spices: cinnamon, allspice, cloves, and nutmeg. I also added two eggs. Using an immersion blender, I blended it all until thoroughly mixed and creamy. At first, before I added the eggs and honey, the batter had a bitter taste to it. After, I thought I still detected a tiny bit of bitterness, but much less.
I baked the pie at 350 degrees for 45 minutes.
The taste of the baked pie was incredible. The ingredients blended so well and that bit of bitterness I'd tasted was completely gone.
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