Makes one 14-inch tart
Tahini graham crust:
Butternut Squash filling:
For the crust, grind the graham crackers to fine crumbs in a food processor. Add the tahini, honey, butter, salt, and water and pulse just to incorporate. Pour the crumbs into a 14-inch rectangular tart pan and evenly press across the bottom and up the sides of the pan. Freeze until crust is firm, about 15 minutes. Keep chilled until ready to fill.
In a blender, finely grind the cashews. Add the water and blend on high speed for 2 minutes. Add the butternut squash, cornstarch, and eggs, puree until extremely smooth.
In a large mixing bowl, combine the squash mixture with the sugars and spices. Pour in the brandy and stir to combine. Divide the pie filling equally between the pie crusts. Bake the pies for 50-60 minutes until well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.
Just before serving, sprinkle the top of the pies with a little granulated sugar. Using a kitchen torch or the broiler, brûlée until the sugar is melted and bubbling. Serve pie with ice cream and bumble & butter granola.