This pie is best made with freshly cooked kuri squash purée.

　　

Ingredients

One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)

　　3/4 cup of squash purée

　　2 large eggs, separated

　　Scant 3/4 cup of vanilla sugar made with light brown sugar

　　Pinch of fine sea salt

　　1 1/3 cup whole milk

　　3 tablespoons all-purpose flour

　　One pre-baked 10-inch tart pastry

　　1/4 teaspoon ground cinnamon

　　

Step 1

1. Preheat the oven to 425°F.

　　

Step 2

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.

　　

Step 3

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.

　　Letter from France