Gingered Butternut Pie in Walnut Cereal Crust
6 cups natural cereal
1/4 cup raw organic sugar
1 teaspoon ground cinnamon
, reserve 1/2 teaspoon
3 tablespoons walnut oil
1 cup cooked butternut squash
1/4 cup molasses or 1/4 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
3 cups organic, lowfat vanilla yogurt
2 tablespoons crystallized ginger, minced
Preheat oven to 350 degrees.
Using a rolling pin, crush cereal. (You'll have about 1-1/2 cups.) In a mixing bowl, combine cereal, sugar and 1/2 teaspoon of the cinnamon. Add walnut oil, toss together with a fork until well mixed. Press mixture firmly onto the bottom and sides of a 9-inch, deep-dish glass pie plate. Bake for 10 minutes or until golden brown. Remove from oven and let cool.
In a mixing bowl, combine butternut squash, molasses, ground ginger, salt, and remaining 1/2 teaspoon of cinnamon. Mix well. Fold in yogurt until blended throughout. Place mixture into prepared crust. Sprinkle crystallized ginger decoratively over top.
Freeze at least 2 hours, or until very firm. Place pie into refrigerator for 20 to 30 minutes before serving.