Squash Pie

(True Food Kitchen)

Pie is a beautiful thing because it can be made sweet or savory. This pie, from True Food Kitchen, is a little bit of both, but airs on the savory side. This would make a great side dish to any dinner, or even a main course.

Cook Time:1 hours

Prep Time:20 min

Total Time:1 hours20 min

Servings: 15

Ingredients:

2 packages graham crackers, pulverized

4 Tbsp. sesame tahini

5 Tbsp. maple syrup

1 Tbsp. water

1 Tbsp grape seed oil

6 cups pureed squash

1 cup sugar (half light brown, half white)

1-1/8 tsp. salt

3/4 tsp. ground ginger

3/8 tsp. ground cloves

1-1/2 tsp. cinnamon

4 Tbsp brandy

1-1/2 cup coconut milk

4-1/2 Tbsp. arrowroot powder

Scant dash of nutmeg if desired

Preparation:

Blend all ingredients until well combined

Press crust into pan and up sides

Bake crust for 15 minutes at 325° until dry and crisp

Choose a favorite winter squash (butternut, buttercup, Hubbard, Tahitian, etc.).

Bake whole at 375° until soft enough to pierce easily with a toothpick.Cool, cut in half, remove seeds, and scoop out flesh.Mash and measure out 6 cups.

Blend filling ingredients well in mixerand pour into crusts. Bake at 400° for50-60 minutes until browned and set. Cool.Chill overnight in refrigerator.Serve cold or cool.