Butternut squash pie

1 cup gluten free graham cracker crumbs
2 tsp. oil
1 large butternut squash
2 eggs
1/3 cup honey
1/4 tsp. salt
1/2 tsp. cinnamon

Peel and cube the squash. Cook in boiling water until soft, about 20 minutes. Preheat oven to 375 degrees F. Mix the graham cracker crumbs and oil. Place in a pie pan and distribute evenly. Bake for 10 minutes. Drain the squash and let cool. Place the squash in a bowl and mash well or use a food processor. Add the remaining ingredients and stir well. Pour into the pie crust and bake for 45 minutes to 1 hour. Serve warm or cold.