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1
Preheat the oven to 425 degrees F.
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2
Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined.
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3
Add the eggs and continue mixing.
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4
Add the pumpkin and mix until combined.
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5
Gradually add the cream and evaporated milk.
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6
Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins).
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7
Use a melon baller to spoon out the contents of the squash.
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8
Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick.
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9
Fill each squash with the pumpkin mixture.
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10
Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan.
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11
A water bath will protect the eggs from scrambling.
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12
Place in the oven for 15 minutes.
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13
Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes.
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14
Cool on a wire rack for about 2 hours.
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15
Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
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16
Increase the mixer speed to medium-high and gradually add the granulated sugar.
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17
Whip to stiff glossy peaks.
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18
Use a rubber spatula to fold in the powdered sugar.
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19
Place the meringue in a piping bag fitted with a star tip.
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20
Top each squash opening with the meringue.
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21
Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue).
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22
Serve and enjoy!
