Winter Squash

1 pkg (350 g) ginger biscuits
 such as Mr. Christie’s Pantry Cookies
1/3 cup butter, melted
½ cup whipping cream
2 tbsp icing sugar
20 pecans, toasted

Butternut Filling:
1 butternut squash, about 2 lb.
1/3 cup granulated sugar
2 tbsp fancy molasses
1 tsp vanilla
¼ tsp each cinnamon, allspice and nutmeg
Pinch salt
3 eggs, beaten
½ cup each milk and whipping cream

In a food processor, whirl biscuits to make 2 ¼ cups crumbs. Add butter, whirl until moistened. Press onto bottom and up side of 91/2 inch tart pan or pie plate.

Bake in 350ºF oven until firm to the touch, about 15 minutes. Let cool on rack, cover edge with foil.

Filling:

Cut squash in half lengthwise, remove seeds with spoon. Roast, cut side down, on foil-lined baking sheet in 375ºF oven until tender, about 45 minutes. Let cool.

With spoon, scrape out enough flesh to make 2 cups. In food processor, puree squash until smooth. Add sugar, mosasses, vanilla, cinnamon, allspice, nutmeg and salt; blend well.

Scrape into bowl; whisk in eggs, milk and cream until smooth. Pour into prepared pie shell.

Bake in bottom third of 375ºF oven until set and no longer jiggly in centre, about 45 minutes. Remove foil; let cool.

In bowl, whip cream with icing sugar. Using piping bag and star tip (or spoon it on), pipe cream around edge of pie. Garnish with toasted pecans.