Squash PieContributed by: Bob's Red Mill Natural Foods
Directions
In a large mixing bowl combine all dry ingredients, add milk. Pour into a large saucepan and bring to a boil; boil one minute whisking constantly. Remove from heat.
Add cooked squash or pumpkin (remove rind); blend well. Fill will thicken as it cools. (Squash should be cooked using a microwave, little or no water, slice into chunks and cover with heavy-duty plastic wrap when cooking. Or, bake squash pieces in oven (350 degrees F) using heavy-duty foil until tender). Squash and pumpkin break down easily when boiled and will liquify. If you boil the squash or pumpkin you will have a lot of added water in the product, which needs to be avoided in order to have the correct flavor and consistency for pie. At this point your prepared filling can be poured into 2 baked 9" pie shells. Store in refrigerator until ready to use, or wrap with foil and freeze. Top with whipped topping or whipped cream. Makes 2 Pies (8 slices each). |
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