I have longed for the taste of pumpkin pie, but all those recipes, made with the usual suspects like canned pumpkin, condensed milk, etc., never did it for me. This recipe, made from roasted butternut squash, is exactly what I was looking for. Not overly sweet and spiced just right. I did it with a plain (blind baked) pie crust made from flour, butter and a wee bit of salt. My search is over. And I don’t feel the need to try and tinker with it to perfection – which usually leads to disaster. Enjoy.
Brandied “Pumpkin” Pie
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks
6 tablespoons unsalted butter, melted
1 tablespoon salt
1 cups heavy cream
3/4 cup dark brown sugar
2 tablespoons good brandy, I used Cognac
2 teaspoons fresh grated ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg*
Pinch ground cloves*
*Be careful with the nutmeg and the cloves. A little goes a long way
1. Preheat oven to 400 degrees. In a bowl, toss pumpkin with butter and salt. Arrange on a baking sheet. Roast, turning occasionally, until caramelized and very soft, about 40 minutes. Let cool (this can be done a couple of days ahead).
2. Reduce oven temperature to 325 degrees. Purée pumpkin in a food processor, food mill or blender. In a bowl, combine 1 1/2 cup purée with 1 cup cream. (You can save leftover purée for another day. You can freeze it . Combine all the remaining ingredients. Whisk in pumpkin mixture.
3. Bake at 325 for about an hour. The center will still wiggle a little when you jiggle it. jiggle=wiggle=you’re done!