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Author Notes: I've had Bert Greene's wonderful cookbook, Greeene on Greens, for a long time and found that his pumpkin pie was my favorite. I was looking up the recipe for Thanksgiving and found notes about variations I made --some that I liked (upping the eggs; using all milk; changing the spices; adding rum) and some not so much (pecan halves on top--they got soggy). What I love about this recipe the technique of separating the eggs and beating the stiff egg whites into the custard--it makes a light and fluffy filling. I also love the taste of Grade B maple syrup--it adds complexity without making it unrecognizable as pumpkin pie. —drbabs
Makes 1 10" pie
- 1 10" unbaked pie shell of your choice
- 1 1/2 cups pureed cooked pumpkin or canned pumpkin
- 2 tablespoons unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/4 cup Grade B maple syrup
- 1 teaspoon ground cinnamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1 pinch kosher salt
- 1 tablespoon dark rum (optional)
- 4 large eggs, separated
- 3/4 cup whole milk
- Prepare pie crust according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. Heat oven to 350.
- Combine pumpkin, melted butter, sugar, maple syrup, spices,egg yolks, milk and rum (if using) in a large bowl. Mix thoroughly.
- Beat egg whites with a pinch of kosher salt until stiff. Gently fold them into the pumpkin mixture. Pour into pie shell and bake in a preheated 350-degree oven about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Serve cold with a dollop of slightly sweetened whipped cream.
- This recipe was entered in the contest for Your Best Thanksgiving Pie
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