2 boxes frozen pureed squash (10 ounces), or 2 bags frozen squash, boiled an mashed
4 tablespoons margarine, melted
½ cup sugar
½ cup flour
3 eggs, or ¾ cup eggbeaters
½ cup soymilk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Mix the squash with the melted margarine. Add the flour and sugar and mix well. Add the eggs, vanilla, and non-dairy creamer. Pour into a greased deep-dish pie plate. Sprinkle with cinnamon. Bake for 1 hour or until set.