Cranberry-Squash Pie
November, 2004

Serves 8–10 / Following Ayurvedic principles, this pie promotes peacefulness because it doesn’t contain caffeine (found in chocolate) or strong spices. Tart cranberries add color, zip, and vitamin C. Use your favorite piecrust recipe, or look for premade piecrusts in the frozen foods section of natural grocery stores. To save time, you can also use frozen, thawed squash.

1 9-inch piecrust
2 cups cooked and mashed butternut or acorn squash
3 eggs
1/2 cup fresh orange juice
1/2 cup low-fat sour cream
1/2 cup sucanat or granulated fructose
Pinch of salt
1/2 cup fresh cranberries, roughly chopped, or 1/2 cup dried cranberries

Topping
1/2 cup pure fruit strawberry jam
1 cup fresh cranberries
1/2 teaspoon honey or fructose, or to taste
Low-fat whipped cream or crème fraîche, for garnish


1. Preheat oven to 350°. Fit piecrust into a
9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake, unfilled, for 15 minutes, until golden. Cool.
2. Combine squash, eggs, orange juice, sour cream, sucanat or fructose, and salt in a large mixing bowl; blend until smooth. Stir in chopped cranberries. Pour into cooled piecrust and bake for 75–80 minutes or until set. Cool.
3. For topping, melt strawberry jam in a small saucepan over medium heat. Add cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey or fructose. Cool completely. Spread over cooled pie. Garnish with low-fat whipped cream or crème fraîche.


PER SERVING: 286 cal, 33% fat cal, 11g fat, 3g sat fat, 82mg chol, 5g protein, 43g carb, 3g fiber, 242mg sodium