| Level: | Intermediate |
| Total: | 1 hr 12 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 50 min |
| Yield: | 6 individual pumpkin pies |
| Level: | Intermediate |
| Total: | 1 hr 12 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 50 min |
| Yield: | 6 individual pumpkin pies |
Ingredients
- 1 1/2 cups plus 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon ground cloves
- 4 eggs, slightly beaten
- 30 ounces pumpkin puree
- 1/4 cup cream
- 20 ounces evaporated milk
- 6 acorn squash (or mini pumpkins)
- 6 egg whites (200 grams)
- 1 cup plus 2 teaspoons granulated sugar (200 grams)
- 2 cups minus 1 tablespoon powdered sugar (200 grams)
Instructions
- Preheat the oven to 425 degrees F.
- Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined. Add the eggs and continue mixing. Add the pumpkin and mix until combined. Gradually add the cream and evaporated milk.
- Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins). Use a melon baller to spoon out the contents of the squash. Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick.
- Fill each squash with the pumpkin mixture. Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan. A water bath will protect the eggs from scrambling. Place in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes. Cool on a wire rack for about 2 hours.
- Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and gradually add the granulated sugar. Whip to stiff glossy peaks. Use a rubber spatula to fold in the powdered sugar. Place the meringue in a piping bag fitted with a star tip. Top each squash opening with the meringue. Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue). Serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 898 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 185 g |
| Dietary Fiber | 11 g |
| Sugar | 131 g |
| Protein | 19 g |
| Cholesterol | 148 mg |
| Sodium | 610 mg |
| Serving Size | 1 of 6 servings |
| Calories | 898 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 185 g |
| Dietary Fiber | 11 g |
| Sugar | 131 g |
| Protein | 19 g |
| Cholesterol | 148 mg |
| Sodium | 610 mg |
Reviews
Very Good! I made this on Thanksgiving.
If I did it again, I would not do the water bath. The mini-pumpkins are very moist. The pie cups never really set. I also added a brulee top of turbinado sugar as an extra treat.
If I did it again, I would not do the water bath. The mini-pumpkins are very moist. The pie cups never really set. I also added a brulee top of turbinado sugar as an extra treat.