Roasted butternut squash stands in for canned pumpkin in this luscious Thanksgiving-ready pie from Ready for Dessert, the revised edition of David Lebovitz’s classic cookbook. Lebovitz, a professional pastry chef (and endlessly entertaining writer), spices the filling with cinnamon, nutmeg, ginger, cloves, and black pepper and ups the flavor ante even more with splashes of vanilla and Cognac. It’s a pie that’s both cozy and sophisticated, excellent qualities in a dessert.
Tip
To pre-bake the pie crust, line it with parchment paper and fill with dried beans or pie weights. Bake at 350°F for 15 minutes. Remove the weights and bake for 8 minutes.
Morgan Hunt Ward, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
