Add the crushed gingerbread cookies, butter and brown sugar in a food processor and pulse until a soft crumble forms.

Pour the crumble into a 9 inch pie pan and press down to form the crust. Make sure to create edges along the side of the pan as well.

Bake the crust for 10 minutes. If the crust lost some of its shape during the bake, use the back of a spoon to gently guide the crust back into shape. Allow to cool completely.

Raise the oven temperature to 350 ℉.

Using an electric mixer on low speed, beat the eggs and egg yolk in a large mixing bowl. Add the brown sugar, syrup, salt, spices and orange zest and mix on a low speed until combined.

Add the milk and butternut squash and mix on low until combined. It should be a thick liquid consistency. Pour the filling into your cooled crust. For a softer crust, create a pie shield for the crust out of foil or use a silicone one to cover the pie edges. . For a crunchier crust, leave the pie edges bare during the bake.*

Optional step: If your crust requires further cooling, put it in the freezer for ten minutes before adding the filling. Just don’t put the crust directly into the freezer straight out of the oven. Allow ten minutes of cooling on the counter first.

Bake for 45-55 minutes, until the center is wiggley, but set. Allow to cool completely on a wire rack. The filling may be inflated when you remove it from the oven, and deflate as it cools.

Top with whipped cream and a sprinkle of nutmeg. Enjoy!