Following Ayurvedic principles, this not-too-sweet pie promotes peacefulness because it doesn’t contain caffeine (found in chocolate) or strong spices. To save time, you can also use frozen, thawed squash. Garnish with whipped cream or crème fraîche.
Recipe Ingredient Details:
1 (9-inch) gluten-free pie crust (such as Wholly Wholesome), thawed if frozen
2 cups cooked and mashed butternut or acorn squash
1/2 cup fresh orange juice
1/2 cup low-fat sour cream
1/2 cup natural cane sugar
Pinch of salt
1/2 cup fresh cranberries, roughly chopped (or 1/2 cup dried cranberries)
1/2 cup pure-fruit strawberry jam
1 cup fresh cranberries
1/2 teaspoon honey, or to taste
Preheat oven to 350°. If necessary, fit pie crust into a 9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake crust, unfilled, for 15–30 minutes (according to package instructions), until golden. Let cool.
Combine squash, eggs, orange juice, sour cream, sugar, and salt in a large mixing bowl; blend until smooth. Stir in 1/2 cup chopped cranberries. Pour into cooled crust and bake for 75–80 minutes or until set. Let cool.
Melt strawberry jam in a small saucepan over medium heat. Add 1 cup fresh cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey. Cool completely. Spread over cooled pie.
Recipe Additional Notes:
PER SERVING: 457 cal, 18g fat (4g mono, 3g poly, 11g sat), 74mg chol, 6g protein, 67g carb, 3g fiber, 335mg sodium
Tue, 2013-12-03 13:00