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.) Combine pumpkin...

Share story




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

Most Read Stories

Unlimited Digital Access. $1 for 4 weeks.

– 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.


From “Greene on Greens” by Bert Greene.