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Butternut Squash Pie adapted from David Lebovitz's Room for Dessert makes one 10-inch pie 2 pounds butternut squash (for about 2 cups pulp) 1 cup heavy cream 1/2 cup milk 4 eggs 3/4 cup light brown sugar, firmly packed 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground black pepper 1/4 tsp grated nutmeg pinch of salt 1/2 tsp vanilla extrct 1 tbsp brandy one 10-inch prebaked pie crust 1. Position the oven rack in the center of the oven and preheat to 400F. Line a ...

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