Gluten/Dairy Free and Diabetic substitutions in expandthetable suggestions after the recipe
1 cup sugar
4 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon ground cloves
½ teaspoon ginger
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 ½ cup milk
1 ½ cup roasted*, cooled, and well mashed butternut or acorn squash
2 tablespoons butter, softened
Mix sugars, salt, cloves, ginger, nutmeg and cinnamon together in a small bowl.
Beat eggs together in bowl. Add ½ dry ingredients and mix in half the milk. Stir in rest of the dry ingredients and then mix in remainder of the milk. Mix in the squash and butter until batter is smooth. Pour into pie shell. Brush edges of crust with the egg wash.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 375.
Bake for 30 minutes longer or until knife inserted in center comes out clean.
Pie Crust Ingredients
¾ cup unbleached all purpose flour
¾ cup white whole-wheat flour
1/3 teaspoon salt
½ cup butter
3 tablespoons very cold water or as needed
1 egg, beaten for egg wash
Pie Crust Directions
Place flours and salt in bowl. Add margarine.
Blend until mixture is consistency of small peas. Add water.
Blend until mixture forms ball and bowl is clean. Place saran wrap on top and refrigerate for 20 minutes. Roll out to fit 9” pie pan.
With a fork, gently pierce the crust with the tines, across the bottom of the crust. Sprinkle 1 teaspoon finely ground dry breadcrumbs across the bottom.
Refrigerate until ready to fill and bake.
*To Roast Butternut or Acorn Squash
1. Preheat oven to 400F. Cut squash in half. Deseed.
2. Place cut half down on a parchment lined ovenproof pan and roast until tender (the outside will be slightly soft to the touch).
Add more fiber: May use white whole-wheat flour for both flours.
Gluten Free: Use gluten free flour in crust.
Dairy Free/Pareve: For filling, use a nut or seed milk, such as almond milk. For crust use a dairy free margarine.
Diabetic: Substitute ½ cup Stevia for sugar. Substitute 2 tablespoons Stevia brown sugar for brown sugar.