Following Ayurvedic principles, this pie promotes peacefulness because it doesn’t contain caffeine (found in chocolate) or strong spices. Tart cranberries add color, zip, and vitamin C. Use your favorite piecrust recipe, or look for premade piecrusts in the frozen foods section of natural grocery stores. To save time, you can also use frozen, thawed squash.
- 1 (9-inch) piecrust
- 2 cups cooked and mashed butternut or acorn squash
- 3 eggs
- 1/2 cup fresh orange juice
- 1/2 cup low-fat sour cream
- 1/2 cup natural cane sugar or granulated fructose
- Pinch of salt
- 1/2 cup fresh cranberries, roughly chopped, or 1/2 cup dried cranberries
- 1/2 cup pure fruit strawberry jam
- 1 cup fresh cranberries
- 1/2 teaspoon honey or fructose, or to taste
- Whipped cream or creme fraiche, for garnish
- Preheat oven to 350°. Fit piecrust into a 9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake, unfilled, for 15 minutes, until golden. Cool.
- Combine squash, eggs, orange juice, sour cream, sucanat or fructose, and salt in a large mixing bowl; blend until smooth. Stir in chopped cranberries. Pour into cooled piecrust and bake for 75–80 minutes or until set. Cool.
- For topping, melt strawberry jam in a small saucepan over medium heat. Add cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey or fructose. Cool completely. Spread over cooled pie. Garnish with low-fat whipped cream or crème fraîche.
Amount Per Serving
% Daily Value*
Cholesterol 82mg 27%
Sodium 242mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 286 cal, 33% fat cal, 11g fat, 3g sat fat, 82mg chol, 5g protein, 43g carb, 3g fiber, 242mg sodium