Kid-Friendly (sort of) "Pumpkin" Pie

In case you are wondering, I am aware that my posts have been a little bit meh lately. I sometimes wonder if I should try to post everyday even if some of the posts may be uninteresting, or should I do fewer posts and try to make them more fabulous? But then sometimes posts which I think are great get no comments and the ones I think are meh ones get tons of comments. There's no science to it.

Anyway, back to the pie. It's kid-friendly in the same way my apple pie was kid-friendly: no dough rolling. Plus, the recipe uses heavy cream instead of condensed milk from a BPA lined can. So, lots of saturated fat and white sugar, but no toxins... theoretically. It's "sort-of" kid friendly because there is a lot of waiting (read recipe and you will see what I mean). And it's "pumpkin" because, in fact, I used butternut squash. To me, it has way more flavor than pumpkin. I guarantee that if you substitue butternut squash for any recipe that calls for pumpkin, it will be yummier.

The recipe is from the Nov 2009 issue of Martha Stewart Living.
Shortbread Crust:

4 T. unsalted butter, softened
3 T. sugar
1 large egg yolk
1 c. all-purpose flour
1 t. salt (I don't think you need this much)

Stir together butter and sugar in a medium bowl. Stir in egg yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. (This is the part you kid will love!) Freeze until firm, about 20 minutes.
Preheat oven to 375. Bake crust just until crust turns golden brown, 20-22 minutes. Cool completely in dish on a wire rack.

Filling
1 can (15 oz.) pumpkin --I used Butternut Squash Puree. Much yummier!!
1 cup heavy cream
3/4 cup sugar
1 t. vanilla extract
1 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
2 large eggs, slightly beaten

Preheat oven to 325. Whisk together all ingredients in large bowl. Pour filling into crust.

Place dish on a rimmed baking sheet. Bake until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours.

Enjoy!