Squash Pie

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).