Pumpkin Pie in Squash Cups
- 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)
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!