Cardamom Ginger Butternut Pie

Rich Autumn Spices folded into velvety Butternut baked to perfection!

This is pure comfort food, warm spicy ginger, flaky melt in your mouth crust, creamy butternut, swirled together with cream, cinnamon, cardamom. This desert is will have you singing, and sneaking a second piece!

I love this pie cold…

Straight outta the fridge the day after the big meal, but it’s lovely warmed with a scoop of ice cream too!

It is like a sweet treat, and veggie lovers perfect pie.

Every bite is so rewarding and guilt free. Clean, Honest, Goodness. Deeply flavorful and nourishing if you use the good stuff AKA good clean ingredients. This isn’t the time to be cheap, buy the organic sugar, the grass-fed butter and cream, you will be so glad you did!

It’s a honest to goodness, roll up your sleeves pie from scratch.

I love making it and eating it. I hope you will too, Let’s get cooking! This could be your new tradition, its quickly becoming mine!

Love from the Farm,

Mary

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Cardamom Ginger Butternut Pie

Author: Mary Pedersen

Prep time: 45 MinCook time: 50 MinInactive time: 4 HourTotal time: 5 H & 35 M

Rich Autumn Spices folded into velvety Butternut baked to perfection!

Ingredients

• 2 pounds Butternut Squash
• 2 Tablespoon Gras-fed butter
• 2 tablespoons packed organic brown sugar
• 1 Cup organic grass-fed heavy cream
• 1 Tablespoon cardamom pods
• 1/2 Cup packed organic brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon fresh grated ginger
• 1 tablespoon fine yellow cornmeal
• 1 teaspoon sea salt
• 3 Verdant Eggs
• 1 teaspoon pure vanilla

Instructions

1. Preheat OVen to 400F, line baking sheet with parchment. Using a freshly sharpened knife, halve your squash and scoop out seeds with a spoon and discard. Place squash flesh side up on baking sheet, coat literally with melted butter and brown sugar. Bake for approximately 1 hour until flesh is soft all the way through. Set aside to cool.
2. Meanwhile, bring cream to a gentle simmer in a small saucepan. Remove from heat, add cardamom pods cover immediately, allow it to steep for 20 minutes. Remove & discard pods. Allow cream to cool to room temperature before using.
3. Once squash is cool enough to handle, remove skin and discard. Place squash flesh in large bowl (if using immersion blender) or food processor, blend until silky smooth. Optional, add 1-2 tablespoon of olive oil to help smooth out squash.
4. In a jar, combine brown sugar, cinnamon, ground cardamom, ginger, allspice, cornmeal and salt, whisk with fork to combine.
5. In a mixing bowl, combine cooled cardamom cream, eggs, vanilla, and 2 cups of squash puree, whisk until smooth.
6. Slowly pour the brown sugar mixture into the squash mixture whisk until combined.
7. Prepare pie crust according to directions, see box, or your favorite recipe!
8. Preheat oven to 325 F, line a baking sheet with parchment paper, place pie pan with crust on baking sheet. Fill crust up to the bottom of the crimps on the crusts edge.
9. Bake 40-50 minutes, pie is finished when sides puff up, and center jiggle only slightly. Remove from oven, place on cooling rack, allow to cool for 4-6 hours.
10. Serve with fresh whipped cream or vanilla ice cream!