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Squash Pie
By , True Food Kitchen
Published January 03, 2017
(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.
https://www.foxnews.com/food-drink/squash-pie