Squash Pie

• 1 each pie dough for single crust
• 4 cups butternut squash unpeeled, cubed
• 2 slices winter squash for garnish
• 1/2 cup sugar white
• 3 tablespoons arrowroot flour
• 2 tablespoons agar flakes
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup soy milk
• 1/2 teaspoon ginger ground
• 1 teaspoon vanilla extract
• 1 tablespoon soy oil
• 1/2 cup pecan halves for garnish
• 2 tablespoons barley malt syrup
• 1/4 cup water
• 1 1/2 teaspoons agar flakes

1. Roll out pie dough and line a 9 inch pie pan.
2. Trim and crimp edges.
3. Set aside.
4. Steam the squash in a covered pot with about 1inch water until the squash is soft.
5. Drain and set aside the 2 slices for the garnish.
6. Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze and blend until smooth.
7. Pour into the pie shell.
8. Arrange the pecans around the edges of the pie.
9. Place the squash slices in the centre with 1 pecan piece.
10. Bake at 350F (180C) F for 40 minutes.
11. Reduce heat to 250 degrees F, cover pie with foil, and bake for 20 minutes or until pie tests done.
12. Let cool completely, then brush on the glaze.
13. GLAZE: Place ingredients in a small pot and bring to a simmer.
14. Cook until the agar flakes are dissolved (5 to 10 minutes).

crust, butternut squash, winter, sugar white, arrowroot flour, agar flakes, cinnamon, nutmeg, soy milk, ginger ground, vanilla, soy oil, pecan halves, barley malt, water, agar flakes

Taken from recipeland.com/recipe/v/squash-pie-43278 (may not work)