Gingered Butternut Squash Pie

Easy to prepare and packed with nutrients, this robust, versatile gourd deserves its spot at the holiday table.
Body+Soul, November 2008
  • Yield Serves 10
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  • For the Crust

    • 24 ginger snaps (6 ounces)
    • 1 tablespoon granulated sugar
    • 4 tablespoons vegetable oil
  • For the Filling

    • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
    • 3 large eggs
    • 3/4 cup packed light-brown sugar
    • 1/2 cup half-and-half
    • 1 teaspoon grated fresh ginger
    • 1/4 teaspoon salt
    • 1/4 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.

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