Winter Squash Chiffon Pie Recipe

Spruce up your desserts by taking them to a pretty level with edible flowers

A bite of Martha’s Winter Squash Chiffon Pie is like being a part-time introvert and getting your first hug after two weeks of self-quarantining. It’s a sweet and warm feeling you didn’t think you actually wanted but quickly realize you needed.

According to Martha who is a food writer, this dessert “makes a very light and fluffy pie, like the squash version of a liliko‘i chiffon. “Slicing into it reveals two layers—a custardy one on the bottom and a meringue on top,” she says. 

WINTER SQUASH CHIFFON PIE RECIPE

To prepare the squash for the recipe, cut it in half, and place it, cut sides up, in a 350-degree oven for an hour and a half, or until a fork easily pierces the flesh. (When using Counter Culture’s winter squash, I like roasting it cut side up to evaporate some of the water. If using a denser squash, roast them cut side down.)

Ingredients:

¾ cup brown sugar

1 tablespoon cornstarch

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon fresh grated nutmeg

1 ½ cup roasted, pureed squash (Counter Culture Organic Farm)

4 medium eggs, separated

1 cup milk

1 9-inch blind baked pie shell

Bourbon whipped cream (optional)

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Winter Squash (Counter Culture Organic Farm)
Eggs (Shaka Moa Egggs)

Directions:

Heat oven to 450 degrees. In a large bowl, mix the dry ingredients and set aside. Whisk together the roasted squash, egg yolks and milk. (If your squash is still chunky, you can blend it with the egg yolks and milk in a blender or food processor until smooth.) Add to the dry ingredients and whisk until smooth.

In a large, clean bowl, beat the egg whites until soft peaks form. (You can do this by hand with a whisk, or with an electric beater or a stand mixer, but make sure not to overbeat the egg whites.) Gently fold the egg whites into the other ingredients just until blended. Scrape the mixture into the already baked pie shell. 

Loosely cover the pie with foil, then bake for 10 minutes at 450 degrees. Remove the foil, lower the heat to 425 and bake for another 10 minutes. Lower heat to 325 and bake for 25 minutes, or until a knife inserted in the center comes out clean. Cool to room temperature before slicing. This pie keeps well in the fridge (some say gets better!) for up to two days. Serve with bourbon whipped cream and garnish with edible flowers, if desired.