Butternut Squash Pie

RECIPE:

Filling - 
One 15 oz can of Butternut Squash Puree (or pumpkin)
One 14 oz can of Sweetened Condensed Milk
One egg and Four egg yolks
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
Grated Nutmeg (about 1/4 tsp)

Crust - 
6 oz of Ginger Snap Cookies,
4 tbsp Melted Butter
One egg  yolk
1/2 tsp Ground Ginger

Blend the cookies in a food processor until they're a fine crumb.  Add the Egg yolk, Butter, and Ginger and continue pulsing until they're combined.  Pour into a pie pan (or cast iron if you don't have one) and press it down with your fingers on the bottom and up the sides.  Bake at 350 for 12 minutes.  

Mix the Puree, Evaporated Milk, Egg and Egg Yolks until combined.  Then add the Cinnamon, Ginger, Nutmeg, and Salt.  Whisk until it's all combined.  

Pour the filling into the crust and bake at 450 for 10 minutes, then reduce to 350 for 30 minutes.  Remove and let it cool COMPLETELY before eating.  

Whip a bunch of Heavy Whipping Cream and 2 tbsp sugar until peaks form.  Top with that.