Easy Cardamom Butternut Squash Pie Recipe

Name: Easy Cardamom Butternut Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond ginger crust; 5 ounces ginger thins (I can't remember the brand I got, but it contained crystalized and ground ginger) or ginger snaps; 2.25 ounces almonds; 2 tablespoons brown sugar; 4 tablespoons butter, melted; Butternut filling; 2 pounds butternut squash; 1/2 cup milk; 1/2 cup sour cream (full fat, don't use any of that reduced fat stuff); 3/4 cup sugar; 3 eggs; 2 teaspoons vanilla extract; 1/2 teaspoon ground cardamom (heaping); 1/4 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon cinnamon

Servings: persons

Almond ginger crust
5 ounces ginger thins (I can't remember the brand I got, but it contained crystalized and ground ginger) or ginger snaps
2.25 ounces almonds
2 tablespoons brown sugar
4 tablespoons butter, melted
Butternut filling
2 pounds butternut squash
1/2 cup milk
1/2 cup sour cream (full fat, don't use any of that reduced fat stuff)
3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom (heaping)
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon

1
Preheat oven to 400. Cut your squash lengthwise in half and scoop out and discard seeds. Oil a pan, place squash cut-side down and roast for about an hour or until tender. Let cool and then scoop out flesh. (Can be done ahead and refrigerated.)
2
Decrease oven heat to 350. Grease and flour a pie plate, and knock out any excess.
3
In a food processor, finely crush cookies and almonds. Place in a bowl; add in butter and sugar and mix to combine. Press into prepared pie plate (bottom and sides) and bake for 8 minutes; let cool.
4
Rinse out inside of food processor; combine all the filling ingredients. Process until smooth.
5
Pour filling into cooled crust. Bake in center of oven for about an hour or until puffed and center is still a little wobbly. Let cool on a rack. Serve at room temp or chilled.

2212

kcal

Calories

217

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Almond ginger crust, 5 ounces ginger thins (I can't remember the brand I got, but it contained crystalized and ground ginger) or ginger snaps, 2.25 ounces almonds, 2 tablespoons brown sugar, and more.

Yes, Easy Cardamom Butternut Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Cardamom Butternut Squash Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions