Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Pulverized grape nuts |
| 2 tablespoons | Maple syrup or honey |
| 5 tablespoons | Apple juice |
| \N \N | Or any pie crust that you like really; graham cracker would work well too |
| 3 cups | Pureed squash; (I used acorn) |
| ½ cup | Sugar; (brown or white or mix of both) |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground ginger |
| ¼ teaspoon | Cloves |
| ¾ teaspoon | Cinnamon |
| ½ cup | Skim milk; (soy milk would prolly work just fine) |
CRUST
FILLING
Prepare pie crust to be filled. Peel and cube squash. Cover in water and boil until tender. Puree the squash.
Mix squash and everything else, pour into pie pan. Bake for 45-55 minutes at 400 degrees. Chill overnight in refrigerator. Makes 1 9" pie.
Posted to fatfree digest by Lisa Kleinman <kleinman@...> on Apr 18, 1999, converted by MM_Buster v2.0l.