- 1 medium sized orange squash – pumpkins are good, butternuts are better, crown prince squash is best. Pottimarons also work, etc.
- 1.5 C + 2 Tbs Soya milk
- 4 Tbs arrow root powder (or cornstarch)
- 0.5 Cups (300 g) sugar
- 1 tsp cinnamon
- 0.5 tsp powdered ginger
- 0.5 tsp allspice
- 1 pie crust
- Measuring cup
- Measuring spoons
- Optional: blender or hand blender
Heat the oven to 350 F/180 C / gas mark 4. Put the squash in the oven and bake until the skin discolours and the squash is squishy. This may take 30 minutes – an hour. Then, let the squash cool down.
After the squash has cooled
Heat the oven to 50 F/180 C / gas mark 4.
Mix the arrowroot (or cornstarch with a bit of the soymilk until smooth. Then, add in the rest of the soya milk and mix well.
Cut the pumpkin in half, remove the seeds (they’re edible too!) and then scoop out the flesh. Measure out 2 cups of the squash. Put the rest aside for soup or something else. Add the 2 cups of squash to the soymilk mixture.
Add the sugar and spices. If you have a blender, use it to blend the mixture until smooth. If you don’t, then make sure the pumpkin is squished into as small pieces as possible and try tog et out as many lumps as you can.
Pour the filling into the pie crust and put it in the oven. It should bake 30-40 minuts, or until the centre is firm. If you are baking other things at the same time, it will take longer.
Let the pie cool before serving. I like it best near room temperature. Some people like whipped cream on it also.
I usually get somebody else to make the crust for me, so I don’t feel qualified to offer a recipe for one, but hopefully, this will change by Monday.
If you use a sweeter squash, like a crown prince, you can cut back a bit on sugar. Taste the batter if you’re unsure.