Desserts -- Pumpkin Pie
The following recipe is from "Greene on Greens" by Bert Greene.
PUMPKIN PIE 8 servings
One 10-inch unbaked pie shell
1 1/2 cups pureed cooked pumpkin or canned pumpkin
3 tablespoons unsalted butter or regular margarine, melted
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs, separated
1/2 cup milk
3/4 cup whipping cream, divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1. Prepare the pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie pan. Trim and flute the edges.
2. Combine the 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 the egg whites until stiff, but not dry. Fold them into the pumpkin mixture. Pour into the pie shell and bake in a preheated 350-degree oven about 50 minutes, or until a toothpick inserted in the center comes out clean.
4. Beat 1/2 cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
Data per serving Calories 347 Protein 5g Fat 22g Carbohydrates 35g Sodium 283mg Saturated fat 10g Monounsaturated fat 7g Polyunsaturated fat 2g Cholesterol 125mg