Ingredients Jump to Instructions ↓

  1. 9 inch pie crust; unbaked

  2. 3 Eggs; separated

  3. 1 c Pumpkin; cooked

  4. 1 c Butternut squash; cooked

  5. 1 c Sugar

  6. 1 c Sour cream

  7. 1 ts Cinnamon

  8. 1/2 ts Ground ginger

  9. 1/4 ts Ground nutmeg

  10. 1/4 ts Ground cloves

  11. 1/4 ts Salt Whipping or heavy cream, -whipped

Instructions Jump to Ingredients ↑

  1. 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. —— This is for when everybody has gone home, the leftovers are put away, the dishes are washed, and the shoes are off. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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