Variations on bert greene's pumpkin pie
Pies
I've had Bert Greene's wonderful cookbook, Greeene on Greens, for a long time and found that his pumpkin pie was my favorite. I was looking up the recipe for Thanksgiving and found notes about variations I made --some that I liked (upping the eggs; using all milk; changing the spices; adding rum) and some not so much (pecan halves on top--they got soggy). What I love about this recipe the technique of separating the eggs and beating the stiff egg whites into the custard--it makes a light and fluffy filling. I also love the taste of Grade B maple syrup--it adds complexity without making it unrecognizable as pumpkin pie.
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