MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ultimate Pumpkin Pie
Categories: Piues, Pastry, Squash, Dairy
Yield: 8 servings

2 lb Butternut squash; peeled,
- seeded, in 1 1/2" chunks
1 c (240 mL) heavy cream
2 tb Granulated sugar
2 tb Unsalted butter; in small
- pieces
A-P flour; for rolling out
- the dough
Dough for a single 9" pie
- crust
3 lg Eggs
2/3 c (132 g) light brown sugar
1 1/2 ts Ground ginger
1 1/2 ts Ground cinnamon
1/2 ts Grated nutmeg
1/8 ts Ground allspice
+=OR=+
pn Ground cloves
1 tb Bourbon or dark rum
+=OR=+
1 ts Pure vanilla extract
1/2 ts Fine sea salt

Place two racks in the oven: one in the lower third and
one in the upper third. Place a rimmed baking sheet on
the lower oven rack and set oven to 400ºF/205ºC.

Line another rimmed baking sheet with parchment paper
and spread butternut squash on it. Drizzle squash with 2
tablespoons of the heavy cream, sprinkle with granulated
sugar and dot the top with butter. Roast on the upper
rack, stirring once or twice, until squash is very
tender, 40 to 50 minutes.

Meanwhile, on a lightly floured surface, roll pie dough
into a 12" circle. Transfer to a 9" metal pie pan. Fold
over any excess dough, crimping the edges. Transfer to
the freezer for at least 30 minutes and up to 24 hours.
(This helps the crust hold its shape so the edges don’t
slump.)

When the squash is soft, transfer the pan to a wire rack
to cool for at least 10 minutes (and up to a few hours).
Raise the oven temperature to 425ºF/218ºC.

In a food processor or blender, purée the squash with
the remaining cream until smooth. Add eggs, brown sugar,
spices, bourbon and salt, and pulse to combine. The
mixture should be very smooth.

Pour mixture into the chilled pie shell. Carefully
transfer pie to the hot baking sheet on the bottom rack.
Bake for 10 minutes, then lower the oven temperature to
300 and continue to bake until the crust is golden and
the center jiggles just slightly when shaken, 35 to 45
minutes longer. Transfer pie to a wire cooling rack and
allow to cool completely before serving.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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