Butternut Squash Pie With Gingersnap Crust

Categories: Pie

Preheat oven to 400F.
Cut squash in half lenghtwise; remove and discard seeds.
Place squash halves, cut sides down, on top of parchment paper in a baking pan.
Bake for 45 to 60 minutes or until tender; Remove from oven; Reduce heat to 375F.
Scoop squash pulp from shells and mash; measure 1 1/2 cups. Set aside.
For crust, in a medium bowl toss together curshed gingersnaps and the 1/3 cup melted butter.
Press mixture into a 9-inch pie plate.
Bake for 4-5 minutes or until edges are light brown.
Remove from oven; Reduce heat to 325F.
In a large bowl combine eggs, condensed milk, sugar, and the 3 tbsp melted butter.
Stir in squash.
In a small bowl stir together flour, nutmeg, cinnamon, ginger, cloves and salt.
Stir flour mixture into squash mixture just until combined.
Place crust-line pie plate in a baking pan. Pour sqush mixture into crust.
Bake about 45 minutes or just until filling is set.
Cool on a wire rack. Cover and chill pie within 2 hours.

If the crust is becoming too brown while the pie bakes, cover it loosely with foil.
Make designs on top by placing cookie cutters on the pie and sprinkling crushed gingersnaps inside the cutter.
even a very small butternut squash makes twice the amount you need.
Had leftover filling so crushed up another half cup of cookies and made a little mini pie with the rest.
Glazed with apple jelly to give it a better look.
Accidentally left out the 3 tbsp of butter from the filling and it tasted just fine without it.
"Bake for 4-5 minutes or until edges are light brown." - it's already dark brown to begin with so that was useless. Baked it for about 10 minutes til the crust looked somewhat hardened.
Serve with whipped cream.

First Made:
2012-10-31

Yield:
8 to 10 servings

Calories:
445 calories per serving