Squash Pie w/ Gingersnap Crust


  • 9oz cream
  • 2 ¾ oz sugar
  • 1 tsp vanilla
  • 4 eggs
  • 14 oz squash puree
  • pinch of salt
  • 2 C ground gingersnap cookies
  • 6 T butter, melted


  1. To make squash puree roast squash skin side up until it collapses
  2. Scoop the flesh from the skin and puree until smooth
  3. Heat oven to 350F
  4. Combine gingersnaps and butter and press into pie pan and chill for 10 min
  5. Bake for 5 min to set the shell
  6. In a large bowl whisk the cream, sugar, vanilla, eggs, squash and salt and pour into the crust
  7. Bake until the center is just set (about 30 min)
  8. Allow to cool to room temperature before serving