3 1/4 cups cooked pumpkin or winter squash -- mashed 1 pound silken tofu 1/4 cup arrowroot powder 1 tablespoon almond extract 1/2 cup honey or maple syrup 1/2 cup sugar 1 Tablespoon vanilla 1 Tablespoon coriander 1 1/2 Tablespoons molasses 1/2 teaspoon salt 1 9 inch fat free, pre baked pie crust Preheat oven to 425. Combine all ingredients except pie crust in blender. Pulse until smooth. Pour into prebaked pie crust. Bake for 15 minutes. Lower heat to 250 and bake another 1 1/4 hours. Makes 10 servings.
How To make Pumpkin Or Squash Pie's Videos
Squash Pie Recipe | Kalabasa Pie | BAKING
Squash Pie | Kalabasa Pie | Healthy Dessert
Ingredients
Dough: 4 cups Bread Flour 100 gms Butter 1/2 cup Cold Water 1 tsp Baking Powder 1/2 tsp Salt 4 tbsp Sugar (White or Light brown)
Filling: 1 kl Kalabasa (Squash) 1/2 cup Light Brown Sugar 1 cup Evaporated Milk 1 cup Flour 1 can Condensed Milk 2 pcs Egg 1/2 tbsp Vanilla Extract 1/4 tsp Salt
Things Needed: Round Baking Tray or Aluminum Tray Cling Wrap
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Better than pumpkin pie! Try this Kabocha Squash pie recipe! It will amaze you!
Recipe: 1 Kabocha squash Cut the squash into pieces Remove the seeds Place the squash pieces into a steamer Steam for 25 minutes Allow it to cool down Remove the skin Mash the squash Crack 2 eggs in a big bowl Beat the eggs Add 1 cup (225g) evaporated milk ½ cup (85g) of coconut sugar Cinnamon ½ tsp (1.3g) Nutmeg 1/8 tsp (0.3g) Ground cloves 1/16 tsp (0.15g) Sea salt 1/8 tsp (0.6g) Ground ginger ¼ tsp (0.4g) Mashed squash 1 1/3 cups (300g) Mix well Pour the mixture into a 9'' pie crust Bake for 15 minutes at 425 °F/218°C Take the pie out Wrap the crust with foil to prevent burning Turn the temperature down to 350 °F/175°C Bake for another 55 minutes Take the pie out Allow it to cool down Ready to serve Delicious!
Baking a Perfect Pumpkin Pie
Account for carry over baking by taking the pie out of the oven when the center wobbles just slightly. Once the pie completely cools, the filling will be silky smooth and perfectly set.
Larger pumpkin pies may also crack when over baked
Bill Green's Butternut Squash Pie
Just in time for the fall season, Bill Green's butternut squash pie. Give this a try for your upcoming holiday cooking.
How To Make Vegan Butternut Squash Pie | Better Than Pumpkin Pie
#Butternutsquashpie #Pie It's Pie season and my Butternut Squash Pie Recipe is here to save the day! In my opinion, Butternut Squash Pie is far tastier than Pumpkin Pie. My Butternut Squash Pie Recipe is one hundred percent Alkaline Vegan, but I bet you, you'll never be able to tell the difference. It tastes just like a regular pie. My pie is free of sugar, animal products (milk, eggs, etc), and surprisingly, it's also free of acidic foods. It's highly Alkaline (Electric). This butternut Squash is so healthy, it's shocking. I promise you, when you take one bite, you'll swear you just had sweet potato pie. To all of my Alkaline Vegans and Vegans out there, I told you, I got you. Now you can also enjoy a slice of pie at the table. It's so good you won't even remember Grandma just asked when you'd be getting married lol. Anyway, make it and let me know how the non vegans in your life reacted. Let me know in the comments section. I'm sure we'll get a good laugh out of it. Thanks for watching and don't forget to subscribe if you enjoyed this Butternut Squash Pie video and would like to see more like it. Also, hit the like button to let me know you enjoyed it. I'll see you all next week!
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Butternut Squash Pie
This is my favorite version of Butternut Squash Pie. It's light, custardy, and not too sweet! Ingredients are listed below:
For the crust: 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold butter, diced 1/3 cup ice water
For lining the crust: 5 ginger snap cookies, finely crushed
For the filling: 3 large eggs 3/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon ginger 1/2 teaspoon pure vanilla extract 2/3 cup heavy cream 2 cups butternut squash puree