Squash Pie

Name: Squash Pie
Ingredients: Pie dough for single crust; 4 cups Butternut squash, unpeeled and cubed; 2 ea Thin slices of squash for garnish; 1/2 cup Sucanat (or white sugar); 3 Tbsp Arrowroot; 2 Tbsp Agar flakes; 1/2 tsp Cinnamon; 1/2 tsp Nutmeg; 3/4 cup Soy milk; 1/2 tsp Ginger powder; 1 tsp Vanilla extract; 1 Tbsp Soy oil; 1/2 cups Pecan halves, for garnish; 2 Tbsp Barley malt syrup; 1/4 cup Water; 1 1/2 tsp Agar flakes

October 1, 2001 Dorothy W. - Veg Entertaining

About

This is a tasty dessert quite similar to pumpkin pie. Try it with this vegan & gluten-free pie crust recipe. Makes one 9-inch pie.

Ingredients

Pie dough for single crust
Butternut squash, unpeeled and cubed		4 cups
Thin slices of squash for garnish		2 ea
Sucanat (or white sugar)		1/2 cup
Arrowroot		3 Tbsp
Agar flakes		2 Tbsp
Cinnamon		1/2 tsp
Nutmeg		1/2 tsp
Soy milk		3/4 cup
Ginger powder		1/2 tsp
Vanilla extract		1 tsp
Soy oil		1 Tbsp
Pecan halves, for garnish		1/2 cups

Glaze

Barley malt syrup		2 Tbsp
Water		1/4 cup
Agar flakes		1 1/2 tsp

Directions

Roll out pie dough and line a 9″ pie pan. Trim and crimp edges. Set aside.
Steam the squash in a covered pot with about one inch of 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 and the glaze. Blend until 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 350 F for 40 minutes. Reduce heat to 250 F, cover pie with foil, and bake for 20 minutes or until pie tests done.
Let cool completely, then brush on the glaze.