Pumpkin-Squash Pie – Nsvhol
Description
This International dessert features Inch pie crust; unbaked, Eggs; separated, Pumpkin; cooked, Butternut squash; cooked, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Whipping or heavy cream, -whipped Preheat oven to 450F (232&# 194;°C).
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In small bowl, with mixer at high speed, beat egg whites just until soft peaks form.
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In large bowl, with same beaters and with mixer at low speed,
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beat pumpkin with egg yolks and the remaining ingredients, except
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cream , until well blended.
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With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.
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Place pie plate on oven rack; pour pumpkin mixture into pie crust.
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Bake 10 minutes; turn oven control to 350F (177ðC) and
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bake pie one hour and 5 minutes more or until filling is
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set .
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Refrigerate.
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To serve, pipe with whipped cream or serve whipped cream separately
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 515.5kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 8.8g45%
- Cholesterol 32.5mg11%
- Sodium 1325.1mg56%
- Total Carbohydrate 89.8g30%
- Dietary Fiber 2.7g11%
- Sugars 66.4g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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