Pumpkin-Squash Pie - NSVhol

Servings: 1
Ingredients:

1    9 inch pie crust; unbaked
3    Eggs; separated
1 c  Pumpkin; cooked
1 c  Butternut squash; cooked
1 c  Sugar
1 c  Sour cream
1 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Salt
Whipping or heavy cream,
-whipped

Preheat oven to 450F. 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 350F 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.

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This is for when everybody has gone home, the leftovers are put
away, the dishes are washed, and the shoes are off.