Easy cardamom butternut squash pie

August 24, 2015
7 Ratings
Photo by wenderzz
  • Makes 1 pie
Author Notes

Adapted from The Splendid Table's Butternut 'Pumpkin' Pie. —wenderzz

What You'll Need
  • 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
  • Butternut filling
  • 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
  1. 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.)
  2. Decrease oven heat to 350. Grease and flour a pie plate, and knock out any excess.
  3. 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.
  4. Rinse out inside of food processor; combine all the filling ingredients. Process until smooth.
  5. 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.

See what other Food52ers are saying.

  • wenderzz
  • Emazingrace

3 Reviews

Emazingrace November 18, 2016
People! You have no idea what you're missing. Winter is here! Printing a fresh copy of the recipe because the first one disappeared with family.
Emazingrace December 10, 2015
I made this the other night for my sister in-law and she loved it. She took some home and her family loved it, too! The flavor is outstanding. This is now my go-to recipe for butternut squash pie. I plan to make this a few more times this winter. Thank you so much for sharing!
wenderzz February 17, 2016
I'm so glad you and your family liked it!