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Butternut Squash Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Cooked mashed butternut squash||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
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 mg
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
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.