1 1/2 cups of gingersnap crumbs
1/2 cup melted butter
Mix ingredients and press into a 9 inch pie pan or press into eight 6 oz glass pudding cups or ramekins.
Chill for 1 hour or bake for 8-10 minutes at 325 degrees F.
Filling:
1 cup butternut squash puree
1/4 cup maple syrup
1/4 white sugar
1/2 cup cream or evaporated milk
3 eggs
1 teaspoon vanilla
2 teaspoons fresh grated ginger
1/2 teaspoon of cinnamon or nutmeg
1/2 cup of brown sugar can be substituted for maple syrup and white sugar.
Preheat oven to 325 degrees F. Blend ingredients together and pour into gingersnap crust. Bake for 30 minutes or until pie is set.
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