Rating: 3.95 stars
20 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 20 Ratings

Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.

Body+Soul, November 2008

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Recipe Summary test

prep:
30 mins
total:
1 hr
Servings:
10
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Ingredients

For the Crust
For the Filling
For Garnish

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

20 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0