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Ингредиенты
- 1 x 9 inch pie crust, unbaked
- 3 x Large eggs, separated
- 1 c. Pumpkin, cooked
- 1 c. Butternut squash, cooked
- 1 c. Sugar
- 1 c. Lowfat sour cream
- 1 tsp Cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Grnd cloves
- 1/4 tsp Salt
- Â Â Whipping or possibly heavy cream, whipped
Инструкции
- Preheat oven to 450F. In small bowl, with mixer at high speed, beat egg whites just till 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, till well blended. With wire whisk or possibly rubber spatula, gently fold egg whites into pumpkin mix.
- Place pie plate on oven rack; pour pumpkin mix into pie crust. Bake 10 min; turn oven control to 350F and bake pie one hour and 5 min more or possibly till filling is set. Chill.
- To serve, pipe with whipped cream or possibly serve whipped cream separately.
