Butternut Squash Chiffon Pie Recipe
Summary
Ingredients
| 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) |
Nutrition Facts
Serving size
Calories 151 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 71.7 mg23.9%
Sodium 146.3 mg6.1%
Total Carbohydrates 30 g10%
Dietary Fiber 1.2 g4.6%
Sugars 25.6 g
Protein 4 g8.8%
Vitamin A 87% Vitamin C 14.1%
Calcium 6.5% Iron 4.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
