This is my favorite from Bert Greene's Greene on Greens:
Recipe: Pumpkin Pie
8 servings
- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)
2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.
3. Beat egg whites until stiff, but not dry. 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. Refrigerate pie until serving, and keep leftover pie refrigerated.
4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
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I just came across this Post of yours as I was looking to print Bert Greens recipe for my daughter. We must be 80's kids! This is absolutely the BEST Pumpkin Pie Recipe ever. I have been making it for years at my annual Thanksgiving. I noticed your variation but love it as it is. 💕
This is my favorite from Bert Greene's Greene on Greens:
Recipe: Pumpkin Pie
8 servings
- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)
2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.
3. Beat egg whites until stiff, but not dry. 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. Refrigerate pie until serving, and keep leftover pie refrigerated.
4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
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I posted my variations to this pie (from my notes in the cookbook--I make this almost every Thanksgiving.) here:
http://food52.com/recipes/15103_variations_on_bert_greenes_pumpkin_pie
Photo to follow!
This is a classic, have used it for many years. Tried and true, from the Libby's pumpkin puree can.
http://www.meals.com/Recipes/LIBBYS-Famous-Pumpkin-Pie.aspx?recipeid=18470
Preheat oven to 425 Whisk all ingredients smooth Pour into unbaked crust Bake 15 mins. Then reduce oven to 350 and bake for 35-40 or until toothpick comes out clean. Cool and garnish.
Hi there -- we are in the process on settling on one to test and shoot, but for how how about giving this user submitted recipe a whirl? http://www.food52.com/recipes/14696_perfected_pumpkin_pie ... what a lovely photo!
9 Comments
Recipe: Pumpkin Pie
8 servings
- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)
2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.
3. Beat egg whites until stiff, but not dry. 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. Refrigerate pie until serving, and keep leftover pie refrigerated.
4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
\
Recipe: Pumpkin Pie
8 servings
- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)
2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.
3. Beat egg whites until stiff, but not dry. 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. Refrigerate pie until serving, and keep leftover pie refrigerated.
4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
\
http://food52.com/recipes/15103_variations_on_bert_greenes_pumpkin_pie
Photo to follow!
http://www.meals.com/Recipes/LIBBYS-Famous-Pumpkin-Pie.aspx?recipeid=18470
14oz sweet condensed milk
2 large eggs
1tsp ground cinnamon
.5 tsp each of ground ginger, ground nutmeg, salt
Preheat oven to 425
Whisk all ingredients smooth Pour into unbaked crust
Bake 15 mins. Then reduce oven to 350 and bake for 35-40 or until toothpick comes out clean.
Cool and garnish.