Directions:
- 1. Preheat the oven to 425°F.
- 2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.
- 3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.08 Kcal (260 kJ) | ||
| Calories from fat | 17.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 40.15mg | 13% | |
| Sodium | 74.03mg | 3% | |
| Potassium | 80.72mg | 2% | |
| Total Carbs | 7.26g | 2% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 91.67 Kcal (384 kJ) | ||
| Calories from fat | 25.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 3% | |
|---|---|---|---|
| Cholesterol | 59.29mg | 13% | |
| Sodium | 109.31mg | 3% | |
| Potassium | 119.2mg | 2% | |
| Total Carbs | 10.73g | 2% | |
| Sugars | 3.74g | 10% | |
| Dietary Fiber | 1.04g | 3% | |
| Protein | 6.22g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 2% | |
| Calcium | 137.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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