Pumpkin-Squash Pie Recipe - Cooking Index
Pumpkin-Squash Pie Recipe - Cooking Index
| 1 | Pie crust - unbaked | |
| 3 | Eggs - separated | |
| 1 cup | 237ml | Pumpkin - cooked |
| 1 cup | 198g / 7oz | Butternut squash - cooked |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Sour cream |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/4 teaspoon | 1.3ml | Salt |
| Whipping cream, whipped |
Preheat oven to 450F.
In small bowl, with mixer at high speed, beat egg whites just until soft peaks form.
In large bowl, with same beaters and with mixer at low speed, beat pumpkin with egg yolks and the remaining ingredients, except cream, until well blended.
With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.
Place pie plate on oven rack; pour pumpkin mixture into pie crust.
Bake 10 minutes; turn oven control to 350F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.
To serve, pipe with whipped cream or serve whipped cream separately.
Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146
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