Gingered Butternut Squash Pie

Prep Time:
30 mins
Total Time:
1 hr

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


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


  1. 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.

  2. 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.

  3. 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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