Serves: 8
Total Calories: 78
Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.
Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the center with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.
GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).
This Squash Pie recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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