Butternut Squash Pie

I love the Southern Heritage Cookbooks. I have several. They have great recipes and bits of food trivia interspersed with vintage labels, photographs, advertisements, and postcards.
(I recently saw the whole set at a used cookbook website listed at $400.00!)

Mine are interspersed with smudges of butter and crumbs, and cocoa here and there.

Most recently I have made

- to wide acclaim -

Butternut Squash Pie

1 C. (or more) butternut squash, pureed

3/4 C . half and half

1/3 C. white sugar

1/3 C. brown sugar

2 eggs

1 t. cinnamon

1/8 t. nutmeg

1 t. ginger

1/4 t. cloves

dash of salt

2 T. bourbon ( or rum or optional)

1 unbaked pie crust

3/4 C. chopped pecans

1/2 C. brown sugar

1/4 C. softened butter

Combine, squash, half and half, sugar, 1/3 c. brown sugar, eggs, spices, salt, and bourbon. Mix well .Pour into pie shell. Bake @ 375 20 minutes. Combine pecans brown sugar, and butter. Remove pie from oven and sprinkle pecan mixture over the top. Return it to the oven for 25 minutes.

(about 10 minutes into the second baking, I noticed that the crust was getting real brownish, so I made 3 aluminum foil protectors and set them on the crust.)