-CRUST-
1 1/2 c Pulverized grape nuts
2 tb Maple syrup or honey
5 tb Apple juice
Or any pie crust that you
-like really; graham cracker
-would work well too
FILLING
3 c Pureed squash; (I used
-acorn)
1/2 c Sugar; (brown or white or
-mix of both)
1/2 ts Salt
1/4 ts Ground ginger
1/4 ts Cloves
3/4 ts Cinnamon
1/2 c Skim milk; (soy milk would
-prolly work just fine)
Prepare pie crust to be filled.
Peel and cube squash. Cover in water and boil until tender. Puree the
squash.
Mix squash and everything else, pour into pie pan. Bake for 45-55 minutes
at 400 degrees. Chill overnight in refrigerator. Makes 1 9″ pie.
Yields
1 servings