Squash Pie


Serves: 8
Total Calories: 78

Ingredients

4 cups squash butternut, unpeeled, cubed, cutting 2 slices for garnish
1/2 cup sucanat (or white sugar)
3 tablespoons arrowroot
2 tablespoons agar flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup milk soy
1/2 teaspoon ginger powder
1 teaspoon vanilla extract
1 tablespoon soy oil
1/2 cup pecans halves for garnish
Glaze:
2 tablespoons barley malt syrup
1/4 cup water
1 1/2 teaspoons agar flakes

Directions:

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 center 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).

Nutritional Facts:

Serves: 8
Total Calories: 78
Calories from Fat: 44

This Squash Pie recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.




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