Ingredients

The following ingredients have 4 Servings
  • 2 cups gingersnap crumbs
  • 1/4 cup packed brown sugar
  • 1/3 cup butter (melted)
  • 2 cups of baked then pureed acorn squash (this is about one large acorn squash)
  • 2 eggs
  • 1 cup of brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream

Instruction

  • Cook the acorn squash, which I have an entire post on right here: How To Cook Acorn Squash. Skip the butter and brown sugar part, just cook it completely. When it’s done, puree it in a food processor or with a hand blender.
  • Combine the crust ingredients together and press into a 9 or 9.5 inch pie plate. Place in the fridge.
  • Mix together all the filling ingredients then pour into the pie crust.
  • With the cookie crust you are going to have to cover the edges the whole time, the butter will brown.
  • Bake at 350 degrees on the lowest rack in your oven until a knife inserted comes out clean, about 35-45 minutes. Cool and let the pie set.
  • Serve with whipped cream and enjoy!