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    Dr. Weil's Holiday Squash Pie


    Source of Recipe


    Eating Well for Optimum Health

    List of Ingredients





    1/2 cup raw cashew pieces
    1 cup water
    4 1/2 tablespoons arrowroot powder
    6 cups cooked pureed buttercup squash
    1/2 cup sugar
    1/2 cup packed light brown sugar
    4 tablespoons brandy
    3 1/4 teaspoons powdered ginger
    3/8 teaspoon ground cloves
    1 1/2 teaspoons cinnamon
    3/4 cup chopped walnuts
    2 unbaked Easy Pie Crusts

    Recipe



    Preheat oven to 400ºF. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed. In a food processor or mixer, combine the squqash puree, sugars, brandy and spices.

    Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed. Divide 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. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

 

 

 

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