![]() Pour the crumbs into a 9-inch pie plate and press into place, pinching the crumbs into a high crown at the top edge of the glass.īake the crumb crust at 350 degrees until a shade darker and fragrant, 10 to 15 minutes. Then add the melted butter and mix with a fork until the crumbs hold together. Measure 2 cups ground gingersnap crumbs into a bowl and add the sugar, ground ginger and salt, and mix. Pulverize the gingersnap cookies to fine crumbs in a food processor or in a bag (with a rolling pin). Reserve the filling in the refrigerator, up to two days in advance.įor the crust, preheat the oven to 350 degrees. (Some squashes are starchy and can turn gluey, like potatoes do.)Īdd the cream, sugar, maple syrup, eggs and egg yolks, bourbon, vanilla, spices and salt, and process until combined, stopping to scrape down the sides. Add the squash and process until combined, taking care not to over-process. (Reserve the rest for another purpose.)įor the filling, add the cream cheese to a food processor and pulse until smooth. Let the squash cool enough to handle, then scoop out the soft squash and measure out two cups for the pie. Bake for about one hour, or until tender when poked. Rub the cut sides of the squash with plain oil and lay cut-side down on a baking sheet. Split a buttercup squash in half and scoop out the seeds. Preheat the oven to 350 degrees for baking the squash.
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