All you will need is:
For the crust:
2 cups cornmeal (make sure it was made in a gluten free enviroment)
4 tablespoons of vegetable crisco (crisco is vegan and gluten free)
1/4 cup of cold water
For the filling:
1 butternut squash peeled, gutted and sliced
3/4 cup brown sugar
1/2 cup maple syrup
1/4 cup vegan milk
1 tablespoon of cinnamon
2 teaspoons of ground ginger
After you have your squash prepared put it in a roasting tin and roast for 45 minutes at 410 ° F.
Stick a fork in it to make sure it is soft enough to puree.
Puree in either a blender or food processor. For me personally, I find blenders are a bit of a mess, so I prefer a proper food processor because you can process larger amounts at once.
Add in the milk, sugar, syrup, cinnamon and ground ginger and process for a few more seconds.
Once the filling is pureed set aside until your crust is ready.
For the crust all you need to do is to combine the cornmeal with the crisco and water.
Form into a ball, and either stick in the fridge for 30 minutes before rolling out, or use my super duper easy method to press the ball onto the pie dish and evenly distribute the pastry around the dish. Trust me this is a no fuss approach and the crust comes out the exact same way as if you were to roll it.
After pressing it out in the dish, stick it in the fridge for 30 minutes. You can do either or, just remember, if you are using my easy method only put in the fridge after putting it in the dish, not before. Only put it in the fridge before, if you are going to roll it out.
Once the pie crust is ready and the filling is ready, pour the filling into the pie crust and bake in the oven for 45 minutes at 350° F.