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
2 cups gingersnap crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
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Acorn Squash Pie With Gingersnap Crust
Squash in a pie? You bet! This Acorn Squash Pie With Gingersnap Crust is just as good as a pumpkin pie, give it a whirl!
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
- Karlynn Johnston
- 2 cups gingersnap crumbs
- 1/4 cup packed brown sugar
- 1/3 cup butter melted
- 2 cups of baked then pureed acorn squash this is about one large acorn squash
- 2 eggs
- 1 cup of brown sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup heavy cream
- Cook the acorn squash, which I have an entire post on right here: How To Cook Acorn Squash. Skip the butter and brown sugar part, just cook it completely. When it’s done, puree it in a food processor or with a hand blender.
- Combine the crust ingredients together and press into a 9 or 9.5 inch pie plate. Place in the fridge.
- Mix together all the filling ingredients then pour into the pie crust.
- With the cookie crust you are going to have to cover the edges the whole time, the butter will brown.
- Bake at 350 degrees on the lowest rack in your oven until a knife inserted comes out clean, about 35-45 minutes. Cool and let the pie set.
- Serve with whipped cream and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.