Squash Pie
Submitted by sandyr
A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
90 minThis is pumpkin pie’s vegan cousin, and it holds its own at any holiday table. Steamed butternut squash blended silky smooth with soy milk, warm spices, and vanilla creates a custard-like filling without a single egg or drop of cream.
Agar flakes replace eggs as the setting agent, and arrowroot flour thickens everything to the right consistency. The result is a filling that’s firm enough to slice cleanly but still creamy on the fork.
The finishing touch is a glossy barley malt glaze brushed over the cooled pie, with pecan halves arranged around the edge and a couple of squash slices in the center. It looks as polished as any bakery pie.
Kitchen Tips
- Steam the squash until it’s completely soft. Any firm pieces will leave lumps in the blended filling.
- Bake at the higher temperature first to set the crust, then reduce and cover with foil to cook the filling through gently.
- Let the pie cool completely before applying the glaze. Warm pie will absorb the glaze instead of wearing it.
- Dissolve the agar flakes in the glaze fully. Any undissolved flakes will look gritty on the surface of the finished pie.
Ingredients
Directions
Roll out pie dough and line a 9 inch pie pan.
Trim and crimp edges.
Set aside.
Steam the squash in a covered pot with about 1inch water until the squash is soft.
Drain and 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 and blend until 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 350℉ (180℃) F for 40 minutes.
Reduce heat to 250 degrees F, cover pie with foil, and bake for 20 minutes or until pie tests done.
Let cool completely, then brush on the glaze.
GLAZE: Place ingredients in a small pot and bring to a simmer.
Cook until the agar flakes are dissolved (5 to 10 minutes).
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