Ultimate Pumpkin Pie

YIELD: 8 servings

TIME: About 2 hours, plus 1½ hours' chilling

INGREDIENTS

- 2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1½-inch chunks (about 3 cups)

- 1 cup heavy cream

- 2 tablespoons granulated sugar

- 2 tablespoons unsalted butter, cut into small pieces

- Dough for a single 9-inch pie crust

- 3 large eggs

- ⅔ cup light brown sugar

- 1½ teaspoons ground ginger

- 1½ teaspoons ground cinnamon

- ½ teaspoon grated nutmeg

- ⅛ teaspoon ground allspice or pinch of ground cloves

- 1 tablespoon bourbon or dark rum (or use 1 teaspoon pure vanilla extract)

- ½ teaspoon fine sea salt

INSTRUCTIONS

1. Prepare Oven:

- Place two racks: one in lower third and one in upper third

- Place rimmed baking sheet on lower rack

- Heat oven to 400 degrees

2. Roast Squash:

- Line another rimmed baking sheet with parchment paper

- Spread butternut squash on it

- Drizzle with 2 tablespoons heavy cream

- Sprinkle with granulated sugar

- Dot with butter

- Roast on upper rack, stirring once or twice (40-50 minutes until very tender)

3. Prepare Crust:

- Roll pie dough into 12-inch circle

- Transfer to 9-inch metal pie pan

- Fold over excess dough, crimp edges

- Freeze for at least 30 minutes (up to 24 hours)

4. Make Filling:

- Let squash cool for at least 10 minutes

- Raise oven temperature to 425 degrees

- Purée squash with remaining cream until smooth

- Add eggs, brown sugar, spices, bourbon, and salt

- Pulse to combine until very smooth

5. Bake Pie:

- Pour mixture into chilled pie shell

- Place pie on hot baking sheet on bottom rack

- Bake for 10 minutes

- Lower temperature to 300 degrees

- Continue baking 35-45 minutes until crust is golden and center jiggles slightly

6. Finish:

- Transfer pie to wire cooling rack

- Allow to cool completely before serving

NOTES

- If buying peeled, cubed squash, you will need 1¼ pounds

- If substituting canned pumpkin, use 1½ cups

- Remaining purée can be stirred into oatmeal

- For glass or ceramic pie pan, parbake the crust first

- Center should still jiggle slightly when done - it will set as it cools

_Can be made one day ahead and stored at room temperature

Inspired by Melissa Clark