MAPLE HONEYNUT SQUASH PIE
RECIPE TYPE
Desserts and Baked Goods
SERVES
8
Prep: 15 min
Chill: 30 min
Cook: 1 hr 5 min
Ingredients
Pastry:
1/2 cup or 1 stick softened Longo’s Country Churned unsalted butter
1/4 cup icing sugar
1 large Longo’s Enriched Coop egg, separated
1/2 tsp salt
1 3/4 cups Longo’s Essentials all-purpose flour
Filling:
1 1/3 cups packed, cooked honey nut squash, about 1 medium squash (700 g)*
3/4 cup evaporated milk
2/3 cup Longo’s pure maple syrup
1 tbsp cornstarch
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 large Longo’s Enriched Coop eggs, lightly beaten
Maple Glazed Nuts (see tip)
Sweetened whipped cream
Directions
Pastry: Cream butter with icing sugar in bowl using wooden spoon or spatula. Mix in egg yolk and salt (reserve egg white for later). Add flour and mix until dough is smooth, adding up to 2 tbsp water as needed for dough to come together. Press dough into the bottom and up the sides of pie plate, fluting edges or crimping with a fork. Chill for 30 minutes.
Dock crust with a fork and bake for 15 minutes or until pale golden. Brush hot crust all over with reserved egg white. Cool for 15 minutes.
Filling: Combine squash with evaporated milk, maple syrup, cornstarch, spice and salt in a food processor; process until smooth. Add eggs; pulse just until uniformly combined (to prevent cracking, do not overprocess). Pour filling into cooled pastry shell.
Bake for 50 min or until pastry is golden and filling is set. Cool to room temperature before serving. (Pie can be made ahead and held in the refrigerator for up to 3 days.)
Garnish pie with Maple Glazed Nuts, if using, and serve slices with whipped cream.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 10g | Fibre 2g |
Fat 26g | Sugar 26g |
Carbs 54g | Sodium 300mg |
