CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb17   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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  (240 mL) heavy cream   
         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  (132 g) light brown sugar   
     1 1/2 ts Ground ginger   
     1 1/2 ts Ground cinnamon   
       1/2 ts Grated nutmeg   
       1/8 ts Ground allspice   
              +=OR=+   
           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 third and   
     one in the upper third. Place a rimmed baking sheet on   
     the lower oven rack and set oven to 400ºF/205ºC.   
        
     Line another rimmed baking sheet with parchment paper   
     and spread butternut squash on it. Drizzle squash with 2   
     tablespoons 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 425ºF/218ºC.   
        
     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 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.   
        
     By: Melissa Clark   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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