Variations on Bert Greene's PumpkinĀ Pie

November 18, 2011
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
In This Recipe
  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.

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