INGREDIENTS

INSTRUCTIONS

Line a 9 or 10-inch pie dish with the pate brisee. Transfer to
refrigerator to chill; freeze any remaining pastry. Cut the squash in
half and remove the seeds. Put a rack in a saucepan, and add water to
within 1 inch of the rack. Set the squash halves on the rack,
cut-sides up, and bring the water to a boil. Cover the pan, and steam
the squash for 20 to 25 minutes, or until it is fork-tender. If
necessary, add more boiling water to the pan as it evaporates. Remove
the squash from the pan. When the flesh is cool enough to handle,
scoop it out with a spoon; discard the shells. Using a food  processor,
blender, or food mill, or by pressing it through a metal  sieve, pure
the squash. You should have about 2-1/2 cups. Put the  puree in a large
bowl. Using a wooden spoon, beat the cinnamon,  ginger, salt, honey,
and molasses into it. In a separate bowl, whisk  together the eggs and
cream, and blend into the squash mixture. Heat  the oven to 450
degrees. Put the pie dish on a baking sheet, and pour  in filling until
it's 3/4 full. Pour the remaining filling into a  small pitcher. Put
the pie on the center shelf of the oven, and pour  in reserved filling
until full. (This method avoids the possibility  of spilling the pie
while you are transferring it to the oven.) Bake  the pie for 10
minutes. Then lower the temperature to 325 degrees,  and bake for an
additional 45 minutes, or until the center of the  filling is firm when
the baking sheet is moved gently back and forth.  Serve warm, at room
temperature, or chilled. Makes one 9 or 10-inch  pie.  Recipe Source:
Martha Stewart Living - <www.marthastewart.com> Recipe  from Jane
Heller  Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Jane Heller  Converted by MM_Buster v2.0l.

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