Recipe: Pumpkin-Squash Pie (using pumpkin, butternut squash and sour cream)

PUMPKIN-SQUASH PIE

1 (9-inch) pie crust, unbaked
3 eggs, separated
1 cup pureed cooked pumpkin (may use canned)
1 cup pureed cooked butternut squash (may use frozen)
1 cup sugar
1 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 or heavy (whipping) cream, whipped (for serving)

Preheat oven to 450 degrees F.

In small bowl, with mixer at high speed, beat egg whites just until 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, until well blended.

With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture. Place pie plate on oven rack; pour pumpkin mixture into pie crust.

Bake 10 minutes; turn oven control to 350 degrees F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.

To serve, pipe with whipped cream or serve whipped cream separately.

Makes 1 (9-inch) pie
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