Pumpkin Pie In Squash Cups
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
67
Spice
47
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.5 cups
Sugar (plus 1 teaspoon)1 tsp
Salt2 tsps
Cinnamon1 tsp
Allspice1 tsp
Ginger (fresh grated)1 tsp
Ground Cloves850 g
Pumpkin Puree1 cup
Cream570 g
Evaporated MilkDirections:
1
Preheat the oven to 425 degrees F
2
Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined
3
Add the eggs and continue mixing
4
Add the pumpkin and mix until combined
5
Gradually add the cream and evaporated milk
6
Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins)
7
Use a melon baller to spoon out the contents of the squash
8
Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick
9
Fill each squash with the pumpkin mixture
10
Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan
11
A water bath will protect the eggs from scrambling
12
Place in the oven for 15 minutes
13
Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes
14
Cool on a wire rack for about 2 hours
15
Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy
16
Increase the mixer speed to medium-high and gradually add the granulated sugar
17
Whip to stiff glossy peaks
18
Use a rubber spatula to fold in the powdered sugar
19
Place the meringue in a piping bag fitted with a star tip
20
Top each squash opening with the meringue
21
Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue)
22
Serve and enjoy!