Variations on Bert Greene's Pumpkin Pie

November 18, 2011
Variations on Bert Greene's Pumpkin Pie

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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Pie|Pumpkin Pie|Maple Syrup|Milk/Cream|Rum|Vegetable|Thanksgiving|Fall|Halloween|Winter|Vegetarian|Dessert

Reviews (8) Questions (0)

8 Reviews

luvcookbooks November 30, 2013
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!
 
Author Comment
drbabs November 30, 2013
Thanks, Meg! I love this pumpkin pie, too--I'm so glad you enjoyed it.
 
luvcookbooks October 30, 2013
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!<br />
 
Author Comment
drbabs October 30, 2013
Thanks, I hope you enjoy it!
 
Author Comment
drbabs November 19, 2011
Thanks!
 
hardlikearmour November 19, 2011
This is a definite contender for my Thanksgiving pumpkin dessert! It sounds deeeelish.
 
Author Comment
drbabs November 19, 2011
I'd be honored.
 
mrslarkin November 19, 2011
mmmm...yummy.