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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