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).
Yields
8 servings