Gourd-eous Winter Squash
Winter squash are relatively easy to grow. Start them from seed in spring or late summer to harvest during the cooler months.
Easy
45 MIN
This pie was the winning entry in the Piece Out Pie Contest, held at the St. Augustine Amphitheatre Farmers’ Market. It's a real crowd pleaser!
Ingredients
SERVINGS: 8 Serving(s)
Crust
- 1-1/2 cups gingersnap crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
Filling
- 1 (15-ounce) can pure pumpkin puree
- 1-1/4 cups unsweetened coconut milk
- 3/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 4 large eggs, room temperature
- 2 tablespoons spiced rum
Instructions
To make crust: Place gingersnap cookies in food processor and grind into crumbs. Combine crumbs and sugar into a small bowl. Add butter and mix well. Press mixture into bottom and sides of a lightly greased 9” pie plate. Bake at 350° for 10 minutes. Let cool.
To make filling: In a large bowl, whisk the pumpkin puree, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in eggs, then add rum. Combine until mixture is smooth. Pour filling into cooled pie crust. Bake pie at 325° for one hour until the center of the pie is no longer wobbly when plate is nudged. Transfer to a rack and cool completely before serving. Store pie at room temperature for up to two days.
Know Your Food
