Golden Acorn Pie
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 135.9
- Total Fat: 4.5 g
- Cholesterol: 41.8 mg
- Sodium: 141.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.3 g
- Protein: 2.2 g
View full nutritional breakdown of Golden Acorn Pie calories by ingredient
Introduction
I was at the store and couldn't resist buying some beautiful squash while I was there. DBF loves pies so I made him this special treat. It was very well recieved and I can't wait to make this during Christmas when I go home to see my family. It takes a long time to make, but it is worth it. I hope to upload a photo before it's all gone. I was at the store and couldn't resist buying some beautiful squash while I was there. DBF loves pies so I made him this special treat. It was very well recieved and I can't wait to make this during Christmas when I go home to see my family. It takes a long time to make, but it is worth it. I hope to upload a photo before it's all gone.Number of Servings: 16
Ingredients
-
1 graham pie crust
1 golden acorn squash
(you will need a cup of it for the pie)
1 cup Silk
2/3 cup sugar
1/3 cup brown sugar
3 beaten eggs
2 Tbsp water
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp lemon extract
1/4 tsp coconut oil
1/4 tsp almond extract
Directions
For lower calories I cut this pie into 16 small servings. Whip cream is a great addition if you like it.
---Preheat oven to 350*---
Cut squash in half, removing stems and seeds
Place face down on baking sheet in preheated oven and cook for 50 to 60 minutes, or until tender
This is a good time to mix up the other ingredients
Remove from oven and let cool
Puree 1 cup squash in a blender
---Preheat oven to 425*---
Combine 1 cup squash, 1 cup silk, 2/3 cup sugar, 1/3 brown sugar, 1 Tbsp water, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp salt, 1/4 tsp almond extract, 1/4 tsp lemon extract, 1/4 tsp coconut oil in a large bowl and mix thoroughly until even and smooth.
Pour into pie crust
Place pie in oven at 425* for 10 MINUTES
Reduce heat to 300* and bake for 55 minutes
Pie is done when you insert a knife 1 inch from the crust and it comes out clean
Let cool for at least 15 minutes
Delicious chilled in the fridge too!
Number of Servings: 16
Recipe submitted by SparkPeople user MARTYRED4LOVE.
---Preheat oven to 350*---
Cut squash in half, removing stems and seeds
Place face down on baking sheet in preheated oven and cook for 50 to 60 minutes, or until tender
This is a good time to mix up the other ingredients
Remove from oven and let cool
Puree 1 cup squash in a blender
---Preheat oven to 425*---
Combine 1 cup squash, 1 cup silk, 2/3 cup sugar, 1/3 brown sugar, 1 Tbsp water, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp salt, 1/4 tsp almond extract, 1/4 tsp lemon extract, 1/4 tsp coconut oil in a large bowl and mix thoroughly until even and smooth.
Pour into pie crust
Place pie in oven at 425* for 10 MINUTES
Reduce heat to 300* and bake for 55 minutes
Pie is done when you insert a knife 1 inch from the crust and it comes out clean
Let cool for at least 15 minutes
Delicious chilled in the fridge too!
Number of Servings: 16
Recipe submitted by SparkPeople user MARTYRED4LOVE.
