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
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Ingredients
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1
10" unbaked pie shell of your choice
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1 1/2 cups
pureed cooked pumpkin or canned pumpkin
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2 tablespoons
unsalted butter, melted
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1/2 cup
dark brown sugar
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1/4 cup
Grade B maple syrup
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1 teaspoon
ground cinnamom
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1/2 teaspoon
ground allspice
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1/4 teaspoon
ground clove
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1 pinch
kosher salt
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1 tablespoon
dark rum (optional)
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4
large eggs, separated
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3/4 cup
whole milk
Directions
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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.
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Combine pumpkin, melted butter, sugar, maple syrup, spices,egg yolks, milk and rum (if using) in a large bowl. Mix thoroughly.
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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.
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Serve cold with a dollop of slightly sweetened whipped cream.
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