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...
– 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
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– 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.