Butternut Squash Pie

RECIPE:

Filling -
One 15 oz can of Butternut Squash Puree (or pumpkin)
One 14 oz can of Sweetened Condensed Milk
One egg and Four egg yolks
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
Grated Nutmeg (about 1/4 tsp)

Crust -
6 oz of Ginger Snap Cookies,
4 tbsp Melted Butter
One egg yolk
1/2 tsp Ground Ginger