A New Twist on ‘Pumpkin’ Pie

A New Twist on ‘Pumpkin’ Pie

When Thanksgiving rolls around, some busy (read: exhausted) cooks go into automatic mode for dessert: Defrost pre-made pie shell; crack open cans of pumpkin puree; plunk in a few spices; pop into oven. The pumpkin pie often becomes an afterthought that, frankly, tastes like one. 

Thank goodness, then, for Melissa Clark of The New York Times, who tried nine different types of winter squashes before picking her favorite for pie—butternut squash. She purées it, spikes it with cream, brown sugar, brandy, cinnamon, ginger, nutmeg, and clove, and bakes it ‘til it’s shimmering and gorgeous. It’s a genius way to leaven the end of a heavy meal. Here’s the recipe.