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  Heavy cream (240 ml)
     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  Light brown sugar (132 g)
 1 1/2 ts Ground ginger
 1 1/2 ts Ground cinnamon
   1/2 ts Grated nutmeg
   1/8 ts Ground allspice -OR-
     1 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 3rd and one in the
 upper 3rd. Place a rimmed baking sheet on the lower oven rack and
 set oven to 400°F/205°C.

 Line another rimmed baking sheet with parchment paper and spread
 butternut squash on it. Drizzle squash with 2 tb 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 425°F/218°C.

 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°F 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.

 Recipe by Melissa Clark

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

 Uncle Dirty Dave's Archives

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