Introduction: Cereal Crust Pumpkin Squash Pie
I was able to get a picture before it was all gone. I wanted to make this pie a lttlie healthier, so instead of using a graham cracker or regular pie shell I used Whole Wheat and Bran Cereal. I had enough Pumpkin/Squash mixture to make 3 pies but the ingredients below are for 1 pie.
- 3/4 cup Brown Sugar or Coconut sugar
- 2 Large eggs
- 1 (12-ounce) can evaporated skim milk - I used Coconut Soy milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 tbls Extra Virgin Olive Oil
- Pie Pans
- 2 cups Bran or Whole Wheat Cereal, any other cereal you want to try or graham cracker pie crust
- Pie Pumpkin, Acorn and Winter Squash
In a food processor grind the cereal to the consistency of cornmeal. Add the olive oil and stir the mixture. Add more oil as needed until the mixture start so slightly clump together. Press into the pie pan and set into the fridge for about an hour. Open the pumpkin and squash, clean out the seeds, cut them into smaller pieces and steam them for about 25 minutes until they are soft. Scrape out the pulp into a mixing bowl.
Position the oven rack to the lowest position. Preheat oven to 425 degrees F.
Combine all ingredients into the pumpkin mixture.
Spoon mixture into pie shells
Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 and bake for an additional 50 minutes or until a knife inserted in the middle comes out clean
Cool completely on a wire rack.
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