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SQUASH PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Holiday Vegetarian
Amount Measure Ingredient -- Preparation Method
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Pie dough for single crust
4 c Unpeeled & cubed butternut
-- squash & 2 thin slices of
-- squash to garnish
1/2 c Sucanat (or white sugar)
3 tb Arrowroot
2 tb Agar flakes
1/2 ts Cinnamon
1/2 ts Nutmeg
3/4 c Soy milk
1/2 ts Ginger powder
1 t Vanilla extract
1 tb Soy oil
1/2 c Pecan halves, for garnish
-----GLAZE-----
2 tb Barley malt syrup
1/4 c Water
1 1/2 ts Agar flakes
Roll out pie dough & line a 9" pie pan. Trim & crimp
edges. Set aside.
Steam the squash in a covered pot with about 1" water
until the squash is soft. Drain & set aside the 2
slices for the garnish. Put the rest of the squash in
the blender with the other ingredients except the
pecans & the glaze & blend till smooth. Pour into the
pie shell. Arrange the pecans around the edges of the
pie. Place the squash slices in the centre with 1
pecan piece. Bake at 350F for 40 minutes. Reduce
heat to 250F, cover pie with foil, & bake for 20
minutes or till pie tests done. Let cool completely,
then brush on the glaze.
GLAZE: Place ingredients in a small pot & bring to a
simmer. Cook until the agar flakes are dissolved (5
to 10 minutes).
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