Browned Butter Squash Pie

Move oven rack to the center position and preheat oven to 350°F.

Add gingersnap crumbs to a 9-inch pie plate.

Pour melted butter over the crumbs. Use a spoon to mix and stir crumbs around until they are fully moistened. Press crumbs into the bottom and sides of the pan and set aside.

In a medium saucepan, brown butter over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Beat together the butter and sugar until combined. Beat in squash, milk, spices and vanillla. Beat in the eggs, scraping down the sides and beating until just incorporated.

Pour filling into prepared crust then bake for 50-60 minutes or until the edges of the filling are set and the very center is still slightly wobbly.

Remove pie from oven and cool completely before serving, about 2 to 3 hours.