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1
Slice the squash in half.
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2
This is the moment for the biggest knife in the drawer.
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3
Scoop out the seeds.
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4
Place each half facedown on a baking sheet lined with parchment or foil.
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5
Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside.
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6
After it cools from blistering to merely hot, scrape the meat from the skin with a spoon.
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7
Run the squash through a food processor until it looks like baby food.
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8
Measure 15 ounces or roughly 2 1/4 cups for the pie.
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9
Go ahead and feed the rest to a baby.
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10
Beat the eggs.
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11
Add sugar and beat some more.
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12
Add heavy cream.
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13
Combine the cooked squash puree with the egg batter.
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14
Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl.
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15
Add the spice mixture to the squash goop.
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16
Unless you want a mouthful of cloves, might as well stir again.
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17
If your Thanksgiving table is filled with blue-ribbon bakers who can detect a little soft dough from across the room, blind-bake the crust for a flakier bottom.
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18
If youre anyone else including Ms. Fountain, at times youll probably skip this step.
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19
Pour the filling into the pie crust.
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20
Bake the pie at 350 degrees for 35 minutes.
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21
Or 45.
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22
Or maybe 50.
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23
But dont overbake.
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24
If the center jiggles like the back end of one of those music video dancers you wish the kids wouldnt watch, its done.
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25
Serve with fresh whipped cream.
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26
After the kids go to sleep, Ms. Fountain says, whip in a shot of rum.
