Ingredients

1 recipe for Easy Pie Crust (two 9" crusts)

1/2 cup raw cashew pieces

1 cup water

4 1/2 tablespoons cornstarch or arrowroot powder

6 cups cooked puréed winter squash (buttercup, banana or Hubbard)

1/2 cup white sugar

1/2 cup light brown sugar, packed

4 tablespoons brandy

1 1/2 teaspoons cinnamon

3/4 teaspoon powdered ginger

1/2 teaspoon ground cloves

3/4 cup walnuts, chopped

Preparation

  1. Preheat oven to 400 degrees F.
  2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
  3. In a large mixing bowl, combine the squash puree, sugars, brandy and spices.
  4. Add the cashew mixture to the squash and mix well.
  5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked and well-set.
  6. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.