Hubbard Pumpkin Pie

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4 cups maple-roasted hubbard squash, skin removed (loosely packed)

1 cup butternut squash (or sub with easy canned pumpkin or more hubbard)

1 cup soy milk, plain

3-4 gingersnap cookies

2 Tbsp maple syrup

3 Tbsp vegan buttery spread, softened

1/2 tsp pumpkin pie spice

2 tsp ginger powder

1/2 tsp salt (to taste)

1 gingersnap or graham cookie crumb crust (or traditional flour crust)

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