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Squash Pie Recipe

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This recipe for Squash Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Wednesday, September 3, 2008


1 recipe for Easy Pie Crust (two 9" crusts, available on My Optimum Health Plan)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped

1. Preheat oven to 400 degrees F.

2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.

3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.

4. Add the cashew mixture to the squash and mix well.

5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.

7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Nutritional Information: Per serving:
200 calories, 6 g total fat (1 g sat)
0 mg cholesterol, 34 g carbohydrate
3 g protein, 3 g fiber

I got the recipe from Dr. Weil's Recipe of the Day [recipes@myoptimumhealthplan.com]




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