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Pumpkin Pie

Source of Recipe


From "Greene on Greens" by Bert Greene






List of Ingredients



• One 10-inch unbaked pie shell
  
• 1-1/2 cups puréed cooked pumpkin or canned pumpkin
  
• 3 Tbsp unsalted butter, melted
  
• 1/2 cup sugar
  
• 1/4 cup maple syrup
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  
• 3 eggs, separated
  
• 1/2 cup milk
  
• 3/4 cup whipping cream, divided
  
• 2 Tbsp powdered sugar
  
• 1/2 tsp vanilla extract
  






Instructions



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.
   
   
2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and 1/4 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.
   
   
4. Bake in a preheated 350º F oven about 50 minutes, or until a toothpick inserted in the center comes out clean. Refrigerate pie until serving, and keep leftover pie refrigerated.
   
   
5. Beat 1/2 cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
   
   Makes 8 servings.