This pie is best made with freshly cooked kuri squash purée.
Recipe information
Yield
One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)
Ingredients
3
2
1
3
1
Need to make a substitution?
Preparation
Step 1
1. Preheat the oven to 425°F.
Step 2
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.
Step 3
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.