Butternut Squash Pie

This pie is a little bit more refined than a rustic pumpkin pie. Serve either slightly warm or very cold from the fridge with whipped cream. I whip heavy cream as usual for whipped cream but add 1 "nip" size bottle of any flavored liqueur (Grand Marnier, Amaretto, Frangelico, etc.) to the cream while beating it for a nice topping. Sometimes I also sprinkle the top of the pie liberally with pecan pieces before I pop it in the oven.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 1 3⁄4 cups  butternut squash, cooked, strained, and pureed
• 1  cup sugar
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 3  eggs
• 1 1⁄2 cups  whole milk
• 1  tablespoon butter, melted
•  unbaked 9-inch pie crust, in pan

Directions

1. Preheat oven to 400 degrees F.
2. Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into the pie shell (do not prick the bottom or sides of the raw crust.).
3. Bake on the lowest rack in the oven for 50 minutes, or until a butterknife inserted in the filling 1" from the pie's edge comes out clean.
4. Cool to slightly warm or refrigerate and serve cold.
5. NOTE: Butternut squash is easy to roast. I cut a squash in half, scoop out the seeds, and rub the flesh with butter. Then I place the halves face down (skin side up) in foil-lined roasting pan in a 400 degree oven for about 45 minutes or so. I add about 1/2 cup of water or orange juice to the pan at the onset. Once cooled, it's easy to scrape the flesh away, strain it, and spin it in your food processor to make puree.