RECIPE FROM "THE
BUTTERNUT SPICE PIE
(From Christmas With Southern Living, 1996)
1/2 (15-ounce) package refrigerated piecrust
1 (2-pound) butternut squash
3 Tbsps. butter or margarine, melted
1 cup heavy whipping cream
3/4 cup firmly packed brown sugar
3 Tbsps. pure maple syrup
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground red pepper
2 large eggs, lightly beaten
Sweetened whipped cream
Roll piecrust to 1/8" thickness on a lightly floured surface.
Place crust in a 9"-deep-dish pieplate;
flute edges, if desired.
Cut butternut squash in half lengthwise.
Place squash halves, cut sides up, in a shallow baking dish or pan.
Bake, uncovered, at 350 degrees for 50 to 55 minutes or until squash is tender, basting often with butter.
Remove and discard squash seeds.
Remove squash pulp, discarding shells. Mash pulp.
Place 2 cups mashed pulp in a large bowl (reserving any remaining mashed pulp for another use.)
Add 1 cup whipping cream and next 8 ingredients to mashed squash pulp; stir well with a wire whisk.
Pour mixture into prepared pastry shell.
Bake at 350 degrees for 40 to 50 minutes or until set in center. (Shield piecrust with aluminum foil to prevent
excessive browing, if necessary.) Cool completely.
Garnish with sweetened whipped cream; sprinkle with cinnamon.
YIELD One 9" deep-dish pie