Author Notes
Adapted from The Splendid Table's Butternut 'Pumpkin' Pie. —wenderzz
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Ingredients
- 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
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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
Directions
-
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.
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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.
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