Recipe - Squash Pie

Pie dough for single crust
4 cup Unpeeled & cubed butternut
squash & 2 thin slices of
squash to garnish
One half cup Sucanat (or white sugar)
3 tablespoon Arrowroot
2 tablespoon Agar flakes
One half teaspoon Cinnamon
One half teaspoon Nutmeg
Three fourths cup Soy milk
One half teaspoon Ginger powder
1 teaspoon Vanilla extract
1 tablespoon Soy oil
One half cup Pecan halves, for garnish

GLAZE
2 tablespoon Barley malt syrup
One fourth cup Water
1 One half teaspoon Agar flakes

Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.
Steam the squash in a covered pot with about 1" water until the squash is
soft. Drain & set aside the 2 slices for the garnish. Put the rest of the
squash in the blender with the other ingredients except the pecans & the
glaze & blend till smooth. Pour into the pie shell. Arrange the pecans
around the edges of the pie. Place the squash slices in the centre with 1
pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie
with foil, & bake for 20 minutes or till pie tests done. Let cool
completely, then brush on the glaze. GLAZE: Place ingredients in a small
pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10
minutes).