Ingredients Jump to Instructions ↓

  1. 1 Pie crust - unbaked

  2. 3 Eggs - separated

  3. 1 cup 237ml Pumpkin - cooked

  4. 1 cup 198g / 7oz Butternut squash - cooked

  5. 1 cup 198g / 7oz Sugar

  6. 1 cup 237ml Sour cream

  7. 1 teaspoon 5ml Cinnamon

  8. 1/2 teaspoon 2 1/2ml Ground ginger

  9. 1/4 teaspoon 1 1/3ml Ground nutmeg

  10. 1/4 teaspoon 1 1/3ml Ground cloves

  11. 1/4 teaspoon 1 1/3ml Salt Whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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