Holiday Squash Pie

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* Exported from MasterCook *

 

Holiday Squash Pie

 

Recipe By :Eating Well for Optimum Health - Andrew Weil, M.D.

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup raw cashew pieces

1 cup water

4 1/2 tablespoons arrowroot powder

6 cups cooked pureed winter squash (buttercup,

banana, or hubbard)

1/2 cup sugar

1/2 cup packed light brown sugar

4 tablespoons brandy

3/4 teaspoon powdered ginger

3/8 teaspoon ground cloves

1 1/2 teaspoons cinnamon

3/4 cup walnuts -- chopped

2 unbaked Easy Pie Crusts

 

Preheat oven to 400F.

 

In a blender, grind the cashew pieces until very fine. Add the water and blend

on high speed for 2 minutes. Add the arrowroot powder and blend on low speed

for 30 seconds. Keep the mixture in the blender until needed.

 

In a food processor or mixer combine the squash puree, sugars, brandy, and

spices.

 

Blend the cashew/arrowroot mixture for another few seconds, then add to the

squash mixture and process until well mixed.

 

Divide the pie filling equally between the 2 pie crusta. Top with the chopped

walnuts. Bake the pies for 50 to 60 minutes until lightly browned, cracked, and

well set.

 

Remove the pies from the oven, cool, then refrigerate overnight to allow filling

to firm up. Serve cool or at room temperature.

 

Nutritional benefits: Micronutrients; omega-3 fatty acids from walnuts; no

saturated fat

 

Yield:

" 2 9-inch pies "

 

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Per serving: 103 Calories (kcal); 3g Total Fat; (30% calories from fat); 1g

Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0