| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Desserts, Bakery, Pies, Holiday, Vegetarian |
8 |
Servings |
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 |
| 2 |
tb |
Barley malt syrup |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Agar flakes |
INSTRUCTIONS
GLAZE
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).
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