brown sugar, butternut squash puree, cinnamon, cornstarch, cranberries, cream, eggs, ginger, MI-DEL® Gluten Free Graham Style Pie Crust, milk, nutmeg, sugar, water, Whipped cream
Gluten Free Butternut Squash Pie
Rich and custard-like butternut squash pie baked in a gluten free graham cracker crust. This Butternut Squash Pie is soo delicious and perfect for any gathering. Ingredients 1 MI-DEL® Gluten Free Graham Style Pie Crust1 15-oz can butternut squash puree3 large eggs , cracked and beaten1 cup brown sugar1 tbsp cornstarch1 1/2 tsp ground cinnamon1/2 […]
Rich and custard-like butternut squash pie baked in a gluten free graham cracker crust. This Butternut Squash Pie is soo delicious and perfect for any gathering.
While the oven is preheating, make the pie filling. In a large mixing bowl, whisk together butternut squash, brown sugar and eggs until combined. Next, add cornstarch, ground cinnamon, ground ginger, and ground nutmeg and mix until combined. Now, pour in the heavy cream and milk, then whisk until the filling has thickened.
Pour the butternut squash pie filling into the MI-DEL graham style pie crust. You may have a little pie filling leftover.
Place the butternut squash pie into the oven and bake for about 45-50 minutes until the filling is solid. Use a toothpick to test the center of the pie. If the toothpick comes out clean, the pie is done. If not, bake for a few more minutes. When the butternut squash pie comes out, the center might puff up dome-like. Once the pie has cooled, it will shrink.
Let the pie cool for an hour or two before serving.
Serve the butternut squash pie with cranberry sauce and whipped cream as desired.
For Cranberry Simple Syrup
Combine water, granulated sugar, and fresh cranberries in a small pot over low to medium heat. Cook the cranberries for a few minutes and stir once in awhile until the cranberries burst. Remove the pot from heat and let the simple syrup cool before serving over the pie.
Thanks to Cooking With a Wallflower
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.