Reviews Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
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Gallery Gingered Butternut Squash Pie Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Ingredients For the Crust 24 ginger snaps (6 ounces) 1 tablespoon granulated sugar 4 tablespoons vegetable oil For the Filling 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups) 3 large eggs 3/4 cup packed light-brown sugar 1/2 cup half-and-half 1 teaspoon grated fresh ginger 1/4 teaspoon salt 1/4 teaspoon ground nutmeg For Garnish Crystallized ginger, cut into matchsticks
Cook’s Notes Make this dessert a day ahead. Once cool, just cover and put in the refrigerator.
Gallery Gingered Butternut Squash Pie
Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Gallery
Gingered Butternut Squash Pie
Gingered Butternut Squash Pie
Gingered Butternut Squash Pie
Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 10
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 10
10
Ingredients
Ingredients
24 ginger snaps (6 ounces) 1 tablespoon granulated sugar 4 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups) 3 large eggs 3/4 cup packed light-brown sugar 1/2 cup half-and-half 1 teaspoon grated fresh ginger 1/4 teaspoon salt 1/4 teaspoon ground nutmeg
Crystallized ginger, cut into matchsticks
Directions
For the crust, 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-inch pie plate and press into bottom and up sides. Bake until lightly browned, 8 to 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 crystallized ginger.
Cook’s Notes Make this dessert a day ahead. Once cool, just cover and put in the refrigerator.
Cook’s Notes
Make this dessert a day ahead. Once cool, just cover and put in the refrigerator.
Reviews
Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
20 Ratings 5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 6 4 star values: 9 3 star values: 3 2 star values: 2 1 star values: 0
All Reviews for Gingered Butternut Squash Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gingered Butternut Squash Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
