Squash Pie

1. 1

   1. Preheat oven to 400 degrees F.

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   2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.

3. 3

   3. In a large mixing bowl, combine the squash puree, sugars, brandy and spices.

4. 4

   4. Add the cashew mixture to the squash and mix well.

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   5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked and well-set.

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   6. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

No additional tips available.