Butternut Squash Pie

Directions

1. 1
   Preheat the oven to 400F (200C).
2. 2
   Line a baking sheet with parchment paper and smear the parchment generously with butter.
3. 3
   Place the squash halves cut sides down on the prepared baking sheet.
4. 4
   Bake until the squash is fully tender and a sharp paring knife inserted into the thickest part meets no resistance, about 45 minutes.
5. 5
   Remove from the oven and decrease the oven temperature to 375F (190C).
6. 6
   In a food processor fitted with a metal blade or in a blender, process the cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla, and Cognac or brandy until combined.
7. 7
   Scoop out the warm squash pulp from the skin, measure out 2 cups (500 ml), and add it to the food processor or blender.
8. 8
   Process until the mixture is smooth.
9. 9
   Pour the warm filling into the prebaked pie shell and bake until the filling is just barely set in the center (it should be slightly jiggly), 30 to 35 minutes.
10. 10
    Dont overbake the pie, as overbaking will cause the filling to crack while cooling.
11. 11
    Some people like this pie warm, but I prefer it cold served with whipped cream (page 239) thats been spiced or flavored with brandy.
12. 12
    If you want to substitute canned pumpkin puree, use 2 cups (425 g) or one 15-ounce can.
13. 13
    If you wish to use pumpkin that you cook and puree yourself, for the best results, choose a variety like sugar pumpkin that is low in moisture.
14. 14
    Any extra butternut squash puree can be frozen and used for another recipe.