Acorn Squash Pie With Gingersnap Crust

I have been eyeballing the beautiful acorn squash in my pantry for a few weeks now, the idea of a pie made with a different squash than pumpkin intrigued me. How could it be wrong? We eat our acorn squash with butter and sugar, so the leap to a pie isn’t a far one. You just add in a tasty crust and voila! Squash pie.

The irony is that my acorn squash is still in my pantry as I am baking at my mom’s house today and I went out and bought one specifically to make this pie. Along with an extra box of Simple Pleasures Spice Snaps, my cookie of choice when it comes to making a spicy gingery crust.

This was a hit and is on my list to serve to company for a surprisingly dessert. Acorn squash as so overlooked when it comes to desserts and the mighty pumpkin – rightfully so- takes front and centre. Don’t dismiss these squash that are found much easier than sugar pumpkins!

Mike gave this the thumbs up with a “It’s pumpkin-y…very similar…” and indeed, it is. It’s different yet the same and a wonderful way to use up abundant fall squash!

Ingredients Needed for Acorn Squash Pie With Gingersnap Crust

Crust Ingredients

2 cups gingersnap crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted