Dina
Executive Chef
The pies look good and the taste is creamy and delicious with the cream cheese. It actually held better in the center (like a thicker custard) than when using evaporated milk on it's own.
thanks for the advice!!SurvivorGirl,
I've made butternut squash pie before using a regular pie crust. If you roast the squash until tender and strain the excess water out with a cheesecloth, you'll be able to get a firm pie filling and possibly be able to pull it off with a ginger cookie crumb crust (which sounds wonderful by the way). Maybe even reducing the liquid content on your pie recipe would give you a firm custardlike consistency. Good luck and let me know how it turns out.
SurvivorGirl,
I've made butternut squash pie before using a regular pie crust. If you roast the squash until tender and strain the excess water out with a cheesecloth, you'll be able to get a firm pie filling and possibly be able to pull it off with a ginger cookie crumb crust (which sounds wonderful by the way). Maybe even reducing the liquid content on your pie recipe would give you a firm custardlike consistency. Good luck and let me know how it turns out.