Squash Pie

90 minutes Prep: 15 minutes Cook: 60 minutes

167 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	pie dough	for single crust
4	cups	butternut squash	unpeeled, cubed
2	slices	squash	for garnish
1/2	cup	sugar	white
3	tablespoons	arrowroot flour
2	tablespoons	agar flakes
1/2	teaspoon	cinnamon
1/2	teaspoon	nutmeg
3/4	cup	soy milk
1/2	teaspoon	ginger	ground
1	teaspoon	vanilla extract
1	tablespoon	soy oil
1/2	cup	pecan halves	for garnish

Glaze
2	tablespoons	barley malt syrup
1/4	cup	water
1 1/2	teaspoons	agar flakes

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 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 350 degrees F for 40 minutes.

Reduce heat to 250 degrees F, cover pie with foil, and bake for 20 minutes or till 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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Nutrition Facts

Serving Size 54g

Amount per Serving

Calories 167 30% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 120mg	5%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	7%
Sugars 16.0g
Protein 2.0g	5%

Vitamin A	233%		Vitamin C	30%
Calcium	10%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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