Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Gingered Butternut Squash Pie 4.0 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr Servings: 10 Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash. Ingredients For the Crust 24 ginger snaps (6 ounces) 1 tablespoon granulated sugar 4 tablespoons vegetable oil For the Filling 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups) 3 large eggs ¾ cup packed light-brown sugar ½ cup half-and-half 1 teaspoon grated fresh ginger ¼ teaspoon salt ¼ teaspoon ground nutmeg For Garnish 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. Rate it Print