Red Kuri Squash Pie…mmmmmm

You can use pie crust if you want but I’m lazy so I made a graham cracker crust. If you use regular pie crust you can use the recipe from the Healthy Green Kitchen recipe that I adapted to make this pie.

For the graham cracker crust:

1 and 1/2 c. fine graham cracker crumbs
1/3 c. sugar
1 tsp cinnamon
1/2 tsp salt
6 Tbsps melted butter

Mix ingredients together, press into a pie plate and bake for 7 minutes at 375 F. Let cool.

For the pie:

2 c. red kuri squash puree (2-3 lb red kuri squash, seeded, cut into 8, coated lightly with olive oil, covered with foil and roasted for 1 hour at 400 F or until flesh is soft)
1 c. whipping cream
2 eggs
1/2 c. sugar
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

1. Preheat oven to 325 F.
2. Whisk pie filling ingredients together and pour into pie shell.
3. Bake in an oven preheated to 325 F for 1.5 hours (check after an hour…if a knife comes out clean you are golden). If the edges start to brown too much cover with foil.
4. Cool…eat.