Butternut Squash Pie with Gingersnap Crust

1 2-pound butternut squash (if you prefer, you can substitute 1 1/2 cups canned pumpkin for the squash

1 1/4 cups finely crushed gingersnap cookies

1/3 cup butter, melted

3 eggs, lightly beaten

1 14-ounce can sweetened condensed milk

1/4 cups sugar

3 tablespoons butter, melted and cooled

1 tablespoon all purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Dash of salt

1. Preheat oven to 400 degrees. Line a 15x10x1 inch baking pan with foil; set aside. Cut squash in half lengthwise; remove and discard seeds.  Place squash halves, cut sides down, in the prepared baking pan. Bake for 45 to 60 minutes or until tender.  Remove from oven. Reduce oven temperature to 375.
2. Scoop squash pulp from shells and mash with a potato masher; measure 1 1/2 cups. Set aside. (Save remaining pulp for another use.)
3. For crust, in a medium bowl toss together crushed gingersnaps and the 1/3 cup melted butter.  Press mixture into 9 inch pie plate.  Bake for 4 to 5 minutes or until edges are light brown.   Remove from oven.  Reduce oven temperature to 325 degrees.
4. In a large bowl combine eggs, condensed milk, sugar, and the 3 tablespoons melted butter.  Stir in squash.  In a small bowl stir together flour, nutmeg, cinnamon, ginger, cloves, and salt.  Stir flour mixture into squash mixture just until combined.
5. Place crust lined pie plate in a 15x10x1 inch baking pan. Pour squash mixture into crust.  Bake about 45 minutes or just until filling is set. Cool on a wire rack. Cover and chill pie for 2 hours.

To make the leaf pattern: Place a leaf shape cookie cutter on the center of the pie.  Sprinkle crushed gingersnaps inside the cutter; remove cutter and pull a wooden skewer through crumbs to make veins.