Variations on Bert Greene's Pumpkin Pie

By • November 18, 2011 • 8 Comments



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 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
  1. 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.
  2. Combine pumpkin, melted butter, sugar, maple syrup, spices,egg yolks, milk and rum (if using) in a large bowl. Mix thoroughly.
  3. 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.
  4. Serve cold with a dollop of slightly sweetened whipped cream.
Jump to Comments (8)

Comments (8) Questions (0)

Default-small
Default-small
Birthday_2012

8 months ago luvcookbooks

Meg is a trusted home cook.

Made this for Thanksgiving and it is now my favorite for pumpkin pie. The egg whites make it lighter than my old standard. I bashed up the cloves and allspice in a mortar and pestle ... well worth doing, the taste was startlingly fresh and spicy and the kitchen smelled wonderful. Thanks as always for your well thought out recipes!

Image

8 months ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Meg! I love this pumpkin pie, too--I'm so glad you enjoyed it.

Birthday_2012

9 months ago luvcookbooks

Meg is a trusted home cook.

My daughter and I are looking for pies to bring to a family Thanksgiving. This looks like an update on our usual pumpkin pie, thanks!

Image

9 months ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, I hope you enjoy it!

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This is a definite contender for my Thanksgiving pumpkin dessert! It sounds deeeelish.

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I'd be honored.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

mmmm...yummy.