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.