Pumpkin Pie in Squash Cups - sugar

Method

• 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!