Variations On Bert Greene'S Pumpkin Pie

• 1 10" unbaked pie shell of your choice
• 1 1/2 cups pureed cooked pumpkin or canned pumpkin
• 2 tablespoons unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/4 cup Grade B maple syrup
• 1 teaspoon ground cinnamom
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground clove
• 1 pinch kosher salt
• 1 tablespoon dark rum (optional)
• 4 large eggs, separated
• 3/4 cup whole milk

1. 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.
2. Combine pumpkin, melted butter, sugar, maple syrup, spices,egg yolks, milk and rum (if using) in a large bowl. Mix thoroughly.
3. Beat 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.
4. Serve cold with a dollop of slightly sweetened whipped cream.

choice, pumpkin, unsalted butter, brown sugar, maple syrup, ground cinnamom, ground allspice, ground clove, kosher salt, dark rum, eggs, milk

Taken from food52.com/recipes/15103-variations-on-bert-greene-s-pumpkin-pie (may not work)