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Author Notes: Adapted from The Splendid Table's Butternut 'Pumpkin' Pie. —wenderzz
Makes 1 pie
Almond ginger crust
- 5 ounces ginger thins (I can't remember the brand I got, but it contained crystalized and ground ginger) or ginger snaps
- 2.25 ounces almonds
- 2 tablespoons brown sugar
- 4 tablespoons butter, melted
- 2 pounds butternut squash
- 1/2 cup milk
- 1/2 cup sour cream (full fat, don't use any of that reduced fat stuff)
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cardamom (heaping)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cinnamon
- Preheat oven to 400. Cut your squash lengthwise in half and scoop out and discard seeds. Oil a pan, place squash cut-side down and roast for about an hour or until tender. Let cool and then scoop out flesh. (Can be done ahead and refrigerated.)
- Decrease oven heat to 350. Grease and flour a pie plate, and knock out any excess.
- In a food processor, finely crush cookies and almonds. Place in a bowl; add in butter and sugar and mix to combine. Press into prepared pie plate (bottom and sides) and bake for 8 minutes; let cool.
- Rinse out inside of food processor; combine all the filling ingredients. Process until smooth.
- Pour filling into cooled crust. Bake in center of oven for about an hour or until puffed and center is still a little wobbly. Let cool on a rack. Serve at room temp or chilled.
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe