Holiday squash pie

Try this pie recipe. It has no saturated fat, and the nuts add the health benefits of omega-3 fatty acids.

Ingredients

1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons arrowroot powder
6 cups cooked pureed winter squash (buttercup, banana or hubbard)
1/2 cup sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1 1/2 teaspoons cinnamon
3/4 cup walnuts, chopped

2 nine-inch pie crusts of your choice

Directions

1. Pre-heat oven to 400 degrees Fahrenheit.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed.
3. In a food processor or mixer, combine the squash puree, sugars, brandy and spices.
4. Blend the cashew/arrowroot mixture and process until well mixed.
5. Divide the pie filling equally between the two piecrusts. Top with the chopped walnuts. Bake the pies for 50 to 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.
7. Serve cool or at room temperature.