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Butternut Squash Chiffon Pie

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  Unflavored gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Eggs 3
  Cooked mashed butternut squash 1 1⁄2 Cup (24 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)

Soften gelatin in water; set aside.
Beat egg yolks.
Combine squash, softened gelatin, egg yolks, brown sugar, salt, nutmeg, cinnamon, and milk in top of a double boiler.
Cook over boiling water, stirring occasionally, about 10 minutes or until mixture is thoroughly heated.
Chill until mixture mounds when dropped from a spoon.
Beat egg whites (at room temperature) until foamy.
Gradually add sugar, beating until stiff peaks form.
Fold into squash mixture; spoon into pastry shell.
Chill pie several hours until firm.
Garnish with whipped cream, if desired.

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