Carob-flavored winter squash pie



20 ounces of winter squash (Baked or steamed. We used frozen Cascadian Farms brand, defrosted)
1/2 tsp. vanilla flavoring
3 tsp. carob or chocolate powder, add a bit more for richer color and flavor… or substitue cocoa powder
4 eggs beaten until well blended
6 Tbs. maple syrup (Agave syrup and date palm sugar are also possible choices if you want low-glycemic sweeteners, as I do. If you use a dry sweetener, start checking for doneness after 30 minutes of baking. Pie should be firm to touch.)

Preheat oven to 350-degrees. Mix the above items until smooth. Pour into a buttered pie pan, with at least 1" sides. Bake for one hour, or until firm. Dry sweeteners may need less cooking time.

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