by drbabs
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my 120 recipes »
1 10" unbaked pie shell of your choice Ask a question about this ingredient
1 1/2 cup pureed cooked pumpkin or canned pumpkin Ask a question about this ingredient
2 tablespoons unsalted butter, melted Ask a question about this ingredient
1/2 cup dark brown sugar Ask a question about this ingredient
1/4 cup Grade B maple syrup Ask a question about this ingredient
1 teaspoon ground cinnamom Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
1/4 teaspoon ground clove Ask a question about this ingredient
1 pinch kosher salt Ask a question about this ingredient
1 tablespoon dark rum (optional) Ask a question about this ingredient
4 large eggs, separated Ask a question about this ingredient
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.
Ask a question about this stepCombine pumpkin, melted butter, sugar, maple syrup, spices,egg yolks, milk and rum (if using) in a large bowl. Mix thoroughly.
Ask a question about this stepBeat 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.
Ask a question about this stepServe cold with a dollop of slightly sweetened whipped cream.
Ask a question about this stepThis is a definite contender for my Thanksgiving pumpkin dessert! It sounds deeeelish.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Thanks!