Sometimes you just need pie for breakfast.  Pie used to be a traditional homestead breakfast food, back before it became such a sweet treat.  Take away 80% of the sugar and you’ve got yourself a pretty balanced meal that will stick with you better than any modern cereal.

Yield: 1 Pie

Butternut Squash
Butternut squash after 10 months of storage.

Wholesome Pie Crust
1 1/4 C Whole Wheat Pastry Flour
1/2 C Butter, Cold (or 1/4 C Butter & 1/4 C Lard)
1/4 to 1/2 C Cold Water
1/2 t Salt

Mix flour and salt, and then cut in butter/lard with a pastry knife.  Slowly add water in 1-2 T increments until dough just holds together.  Wrap and refrigerate until cold, then roll out and line a deep dish pie pan.

Butternut Filling
3 C Butternut Squash (Steamed & Mashed)
1 C Heavy Cream or Sour Cream
1 C Milk
3 Eggs (Optional: Add in 1-3 extra yolks for richness)
1/4 C Sugar (or maple)
1/2 t Salt
A pinch of each: Ginger, Cinnamon, Nutmeg & Allspice

Mix ingredients until smooth, then pour into prepared whole wheat & lard pie crust.  Bake 30 min at 425, reduce to 350 for 40-60 minutes until a knife inserted in the center comes out clean.

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