Make a spiced butternut squash pie this Thanksgiving for a fresh take on a holiday dessert. The spices in the pie bring out all of the best flavors of the fall and mix well with the creamy butternut squash. 

Vegetable oil (for pan)
1 (2 lbs) Butternut squash (halved lengthwise and seeded)
3/4 cup Heavy cream
4 Large eggs (lightly beaten)
3/4 tsp Light brown sugar (firmly packed)
1 1/2 tsp Cinnamon
1 tsp Ginger (ground)
1/2 tsp Allspice (ground)
1/2 tsp Salt
1/4 tsp Nutmeg
1 Piecrust
1/2 tbsp Unsalted butter
1/8 tsp Salt

Preheat oven to 375 degree Fahrenheit and arrange rack in middle of oven. Lightly oil a baking pan and roast the squash, cut side down, on prepared pan until softened, about 40 minutes.

Transfer squash from the pan to a rack and cool. Scoop out 2 cups squash from the skins into a bowl.

Whisk in cream, 4 eggs, 3/4 cup sugar, the cinnamon, ginger, allspice. 1/2 teaspoon salt, and the nutmeg until smooth. Pour into piecrust and bake until filling is just set, 45 to 50 minutes.

Transfer to rack to cool.

Prep time: 15 minutes

Total time: 1 hour 45 minutes