We like Long Pie Pumpkins, but any winter squash will do.
Bake in a bit of water for 40 minutes at 350F.
Cool and scoop out the insides.
The crust is made from pastry flour, ground rolled oats, chopped walnuts, a bit of salt and cinnamon.
Mix it well, add enough vegetable oil to moisten. Work it in with a spoon and then your hands.
Press it out into the pie plate with your fingers.
The custard is made with 12 oz. of silken tofu (any mild tofu will do), about 2 cups of squash, fresh chopped ginger, cinnamon, nutmeg, a bit of salt and...
about 1/2 cup or more of maple syrup and enough soymilk to make the mix wet enough to blend.
Just pour into the plate (any extra can be baked in a small bowl for between meal treats). Bake for about 40 minutes at 350. If you're quick you won't even need to turn off the oven after cooking the squash. Once the squash is done this can all be completed in about 15 minutes.
Custard and crust should both be light brown. Cool and eat! It's even better the next day. This particular pie had, for the first time, too much salt in the crust - an error attributable I think to the photography as it disrupted the semi-meditative haze in which I generally work. The crust doesn't even really need salt so maybe that's an end of that.
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