Pumpkin Pie

Ingredients

Pie Crust

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons butter, cold

Squash Filling

1 1/2 cups (about a 1-pound squash) butternut squash, cooked, mashed
1 cup milk
2/3 cup packed brown sugar
1/2 cup heavy cream
2 tablespoons granulated sugar 
1 tablespoon butter, melted
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 large eggs

Directions

Prepare Pie Crust

1. In medium bowl, mix flour, sugar, and salt.
2. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
3. Shape dough into a disk. 
4. On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger in diameter than inverted 9-inch pie plate. Ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge.
5. Cover and refrigerate pie shell. 

Prepare Squash Filling

1. In large bowl, with wire whisk, beat all filling ingredients until blended.
2. Pour squash mixture into pie shell. 
3. Place foil shield over edge of crust to prevent over browning.
4. Bake pie 40 to 45 minutes, until knife inserted 1 inch from edge comes out clean.
5. Cool pie on wire rack.