INGREDIENTS
4 oz
gingersnaps
3 oz
graham crackers
4 tbsp
butter
1/4 tsp
kosher salt
30 oz
milk ricotta cheese
3/4 cup
maple syrup
1 tbsp
vanilla extract
1 tbsp
pumpkin pie spice
1 tbsp
cornstarch
1/2 tsp
n kosher salt
3
eggs plus 2 egg yolks
2 cups
puréed butternut squash