Tuesday, April 28, 2009

Easy & Amazing Pumpkin/ WinterSquash Pie (Easiest & Most Delicious Pie )

Pumpkin Pie, freshly baked
This is truly an amazing pie using fresh pumpkin/squash! And very easy to boot; who needs more complications when one is trying to cook a big feast!? Just put all the ingredients in the blender, give a whirl and off into the oven. I make it as the last recipe for the day; the pie bakes as I finish all the clean-up. Then relax and enjoy the evening with an amazing pie.

A friend gave me a recipe and the important assignment of making dessert for Thanksgiving dinner. I adapted the recipe to suit what I had on hand. The recipe called for cooked pumpkin; and I had none. So I used fresh butternut squash that I had and it worked! Same with the spices; I only had fresh ginger and whole nutmeg and cloves which I used. This recipe is Gluten, Dairy, and Fat Free!

It looks too good to be true but I guess you just have to see - well actually taste :P - for yourself to believe it. I love that it is so guilt-free too ;D --who needs all the extra calories from the crust? If you must have the crust, go ahead and use one - but do try without it at least once; I do not miss it.

I used a freshly peeled and cubed butternut squash the first time and it turned out to be very flavorful. I have made several since then and they disappear pretty quickly! Any sweet and flavorful pumpkin/winter squash may be used; but not the humongous jack-o-lantern types as they are typically grown for their size and not flavor. If you like to use cooked or canned pumpkin, use 2 cups.

I generally use whole spices as they last longer; so the amounts given for the dry spices are approximate. Once you make your own pie, adjust the spices according to your preference. Also, I used the Indian tapioca pearls (Sago or Sabu dana); they are available in Indian markets as well as most grocery stores. Tapioca starch (or flour) is available in Asian and Latino markets. Rice flour maybe found in most stores.

Utterly delicious!
Pumpkin Pie, disappearing fast!
8 servings, each piece (without the raisin sauce or cream) containing 153 Calories (k cal); 1g Total Fat; 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.


2 tbsp. Tapioca pearls, flour, or Starch
1/4 cup water
1 1/2 cups non-dairy milk
1/2 cup Rice Flour (or flour of your choice)
1/4 cup Brown Sugar
1/2 cup Sugar
1 Tbsp Fresh grated Ginger
2 tsp Cinnamon
1/4 tsp freshly grated Nutmeg
1/2 tsp ground Cloves
1/2 tsp Salt
1 tsp. Vanilla
3 cups prepared uncooked Pumpkin/Winter Squash
2 tsp. Baking powder
Raisin Sauce and Whipped topping/ Cashew Cream to serve (Optional)


Preheat oven to 375 degrees F.

Coat a 9 or 10-inch pie pan with cooking spray or oil. I used a Corning glass-ceramic pie dish and even the middle sections of the pie came out without any stickiness. Set the prepared pie pan on a cookie sheet; the cookie sheet will catch any overflow/spills if any happen.

Place the first four ingredients, the tapioca, water, milk, and rice flour in a small bowl for and let them soak for 15 minutes; pour into the blender container and blend well until smooth.

Add the next seven ingredients - sugar through vanilla and blend well.

Add the winter squash/pumpkin, puree to the blender container along with the baking powder and blend gradually increasing the speed, stopping to scrape the sides as needed to make sure everything is thoroughly blended. This should take about 2 to 3 minutes.

Pour the squash/pumpkin puree into the prepared pie pan and bake for 10 minutes. While the pie is still baking, reduce temperature to 350 degrees and bake for a further 50 minutes.

The edges should be lightly browned, but not burned and pulling away from the sides of the pan.

Remove from the oven and place on a thick towel set over a cooling rack to cool slowly. I find that the slower the pie cools, the less it shrinks or collapses.

Chill the pie when it is completely cool until ready to serve. Or serve at room temperature. 

Serve with warm Raisin Sauce and lightly sweetened whipped topping/Cashew Cream if desired.


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