This pie is inspired by both the traditional seasonal squash pie and the popular New York cheesecake. It brings sweetness and autumn spices for rainy days.
Ingredients
- 160 g. cookies oatmeal, spelt and ginger (or any type you prefer)
- 80 g. soft butter
- 3 eggs
- 300 g. butternut squash purée (1/3 butternut squash of about 1 kg)
- 450 g. cream cheese
- 120 g. brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
Servings: servings
Units:
Instructions
- Peel and cut into pieces ⅓ of a butternut squash of about 1 kg.
- Cook in a saucepan with a little water to transform the squash pieces into a soft purée.
- Preheat the oven to 160°C.
- To make the bottom of the pie, soften the butter and crumble the cookies. Mix everything together and distribute evenly to the bottom of the previously buttered pan.
- Whisk the fresh cheese with the eggs, cornstarch and sugar.
- Once your squash has been reduced, let it cool down.
- Then add the squash to the mixture as well as the cinnamon and cardamom.
- Mix the whole thing with the electric mixer for a few seconds.
- Pour the mixture into the pan above the bottom made of biscuits.
- Place in the oven for about 45 minutes.
- Let cool and... enjoy!
What do you think?