The Pie Recipes
Discover the warmth of brown sugar butternut squash in this gingersnap/hazelnut crust tart. Perfect for pie lovers!
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- 6 oz. gingersnap cookie crumbs, preferably from homemade cookies
- ½ cup finely ground hazelnuts
- 2 tablespoons brown sugar
- pinch of salt
- 4 tablespoons unsalted butter, melted
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon salt
- 1¾ cups fresh butternut squash puree or one 15-ounce can squash puree
- ½ cup heavy cream
- 3 eggs, beaten with a fork
- 3 egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
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