@pepperhead212 what appliance do you use for making the squash or eggplant flour? My blender isn't the right kind and my food processor doesn't do it. My coffee/nut grinder works but it is small.
This is my Crustless Pumpkin Pie
2 and 1/3 C plant milk (2 cups makes a firmer pie, very nice)
1 and 1/2 T cornstarch
1 T tapioca flour
3/4 C rice flour
3 cups pumpkin/squash (I use 1 cup dehydrated squash chunks and fill the blender to 3 cups w/water, blend and let thicken)
1 T baking powder (which I skip)
1/2 C honey or maple syrup or other sweetener (oh molasses does sound good)
1 t vanilla
1/4 t ground ginger
1 t cinnamon
1/2 t nutmeg
1/8 t cloves
Blend it in a blender or food processor, pour into parchment lined 10'' deep dish pie pan.
Bake for 60 minutes at 350 deg F, cool, refrigerate.
I've been getting by with chunks of squash and the pie is delicious. In terms of preciseness in the recipe, a cup of chunks isn't precise, so I'll measure out the ounces next time I do it. In the fall of 2021 we bought 126 lbs of butternut squash (farmer north of us), and I baked and then dried it. 5 squash fit into 2 1-qt jars in the form of chips. We're growing squash this year but there is no way we'll get that much out of it.