Crustless Acorn Squash Pie |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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From a blog and adapted for a gluten-free crowd. It was a hit! Even the kids liked it and preferred it over the crust pie. Ingredients:
1 large acorn squash or 2 small acorn squash |
1 tablespoon butter |
1 cup evaporated milk |
3 eggs |
1 cup sugar |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon cardamom |
1/4 teaspoon clove |
1 pinch salt |
1 granny smith apples or 1 fuji apples or 1 gala apples |
Directions:
1. Preheat your oven to 375 degrees.
2. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
3. Place in a baking dish and add two cups of water.
4. Bake the squash for one hour, or until it is very tender when you poke it with a fork.
5. Scoop the squash out of it’s skin into a food processor (I used a Vitamix) Puree until very smooth.
6. Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
7. Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
8. Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
9. Bake for 1 hour or until a knife comes out clean.
10. Let the pie cool for about twenty minutes before serving or chill and serve cold.
11. Serve with fresh whipped cream or ice cream.
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