If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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