1 9 inch pie crust; unbaked 1/2 ts Ground ginger
3 Eggs; separated 1/4 ts Ground nutmeg
1 c Pumpkin; cooked 1/4 ts Ground cloves
1 c Butternut squash; cooked 1/4 ts Salt
1 c Sugar Whipping or heavy cream,
1 c Sour cream -whipped
1 ts Cinnamon
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.
Yields
1 pie
