This pie is filled with classic spices and maple syrup.

Ingredients

• 1 c. salted butter, softened
• 1/2 c. +1/4 c granulated sugar, divided use
• 1/2 c. dark brown sugar, packed
• 1 tsp. vanilla extract
• 4 large eggs, room temperature
• 1 tsp. kosher salt
• 2 tsp. + 1 tsp. ground cinnamon, divided use
• 2 tsp. baking soda
• 3 1/2 c. all-purpose flour

For the Snickerdoodle Cookie Crust

For the Pie Filling

• 3 c. delicata squash puree
• 12 oz. evaporated milk
• 1/4 c. maple syrup
• 1 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 c. dark brown sugar
• 3 large eggs, room temperature

For the Molasses Whipped Cream

• 2 c. heavy whipping cream
• 1/4 tsp. kosher salt
• 1 tbs. dark brown sugar
• 1 tbs. molasses
• 1 tsp. vanilla extract

Yields Approximately 24 bars

For the Snickerdoodle Cookie Crust

Beat the butter with the 1/2 c. of granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add vanilla extract and mix to combine.

In a bowl, sift together the kosher salt, 2 tsp. of cinnamon, baking soda, and flour. Add the flour mixture to the wet ingredients in three additions, scraping the bowl after each addition.

Grease a 9×13 baking pan. In a bowl, stir together the 1/4 c. of granulated sugar and the 1 tsp. of cinnamon. Sprinkle half of the sugar mixture into the prepared pan, covering as evenly as possible. Press the cookie dough into the pan, spreading evenly. Sprinkle dough with the remaining cinnamon sugar. Dock the dough with a fork. Chill the dough while preparing the pie filling.

For the Pie Filling

In a bowl, whisk the eggs with the brown sugar until well-combined. Set aside.

In a saucepan over medium heat, combine the delicata squash puree, evaporated milk, maple syrup, kosher salt, cinnamon, ginger, nutmeg, and cloves. Cook until mixture is thickened and reduced by about half. Remove from heat. Allow mixture to cool for 10-15 minutes before whisking in the egg mixture. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Bake the cookie crust for 10 minutes. Remove from the oven, then pour the pie filling over the crust. Bake for 35-40 minutes until the center of the pie just jiggles or an inserted thermometer reads 180 degrees Fahrenheit.

Allow the pie to cool for one hour before refrigerating for at least three hours before serving.

For the Molasses Whipped Cream

Whisk the heavy cream, kosher salt, brown sugar, molasses, and vanilla extract until soft peaks form.

Serve slices of pie with a dollop of whipped cream.