- 10
Ingredients
- Crust:
- 24 ginger snaps (6 ozs.)
- 1 tbs. granulated sugar
- 4 tbs. vegetable oil
- Filling:
- 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1" cubes (about 4 cups)
- 3 large eggs
- 3/4 cup packed light brown sugar
- 1/2 cup half and half
- 1 tsp. grated fresh ginger
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- Garnish:
- Crystallized ginger, cut into matchstickl
Preparation
Step 1
For the crustt, preheat oven to 350 degrees. In a food processor, combine gingersnaps and sugar; process until finely ground. Add oil and pulse until crumbs are moistened. Transfer mixture to a 9" pie plate and press into bottom and sides. Bake until lightly browned, 8-10 minutes. Let cool completely.
For the filling, set a steamer basket in a large saucepan, and fill with 1 inch of water; bring to a boil. Place squash in pan, cover, and steam until tender when pierced with the tip of a paring knife, 12 to 15 minutes. Let cool.
Place squash in food processor and process until very smooth, about 1 minute. Add eggs, brown sugar, half and half, fresh ginger, salt and nutmeg; process until smooth. Place cooled crust on a rimmed baking sheet and pour filling into crust. Bake until set, 35 to 40 minutes. Let cool 1 hour at room temperature, then refrigerate to cool completely, at least 1 hour. Garnish with crystalized ginger.