Friday Pie-Day: Delicata Custard Pie

Delicata squash pieOne Delicata squash was saved in the pantry from the fall csa. It was big enough to roast and add to a sweet pie. The pie texture is like custard, the flavor more delicate than pumpkin pie. To preserve the delicate flavor of the Delicata squash add very little or no spice. Add a dash of cinnamon to the almond crust instead.

1 local Delicata squash, peeled, seeded and roasted
1 cup local organic cream or almond milk mixed with 1 tsp cornstarch
1/2 cup local maple syrup
3 local eggs
1/2 tsp salt
a dash cinnamon & nutmeg ( optional)

almond crust or 1 -9 inch pie crust

Almond crust:
1 cup almonds
1 tbsp butter or coconut oil
2 tbsps sugar
Pulse almonds in food processor. Add a pinch of salt, cinnamon and sugar.

Press nut crust mixture into buttered pie pan. Blend squash with cream, syrup and salt. Whisk in eggs. Pour into pie shell. Bake for 1 hour until set. Since the texture is like custard, allow to cool and refrigerate before serving.

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