Variations on Bert Greene's Pumpkin Pie

By drbabs • November 18, 2011 • 4 Comments

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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 like the slight bitterness 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 cup 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 cups 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.