— Bob G (@VictoryGardenUS) September 14, 2014
Fran’s Ginger Snap Butternut Squash Pie, simply WOW!
For 1 Ginger Snap Crust (double for 2):
1/2 package of Ginger snaps (24 cookies for each crust)
6 tbsps. melted butter
¼ cup sugar
For 2 Butternut Squash pies filling:
4 cups of cooked butternut squash from Fran's Victory Garden
1 cup buttermilk
¼ cup melted butter
2 teaspoons vanilla extract
2 cups sugar
1 teaspoon salt
2 tablespoons of flour
1/ teaspoon of baking soda
Process the ginger snaps and ¼ cup sugar in food processor. Then add melted butter and pulse. Pour and mold to pie pan.
Mix all ingredients until well blended in food processor.
Bake at 350 for 35 minutes covered with foil. Then take off and bake 25 minutes longer.
Eat warm or cold you choose!