Squash Pie

Title:
Squash Pie

Yield:
8 Servings

Categories:
Desserts,
Bakery,
Pies,
Holiday,
Vegetarian




Ingredients:





          Pie dough for single crust


     4 c  Unpeeled & cubed butternut


          -- squash & 2 thin slices of


          -- squash to garnish


   1/2 c  Sucanat (or white sugar)


     3 tb Arrowroot


     2 tb Agar flakes


   1/2 ts Cinnamon


   1/2 ts Nutmeg


   3/4 c  Soy milk


   1/2 ts Ginger powder


     1 ts Vanilla extract


     1 tb Soy oil


   1/2 c  Pecan halves, for garnish





-----------------------------------GLAZE-----------------------------------


     2 tb Barley malt syrup


   1/4 c  Water


 1 1/2 ts Agar flakes





 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 centre 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).