Provided by Susan Herrmann Loomis
Categories Milk/Cream Dairy Egg Vegetable Brunch Dessert Side Bake Christmas Thanksgiving Squash Winter Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425°F.
- 2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.
- 3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.
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