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NH White Mountain Pumpkin Pie

Source:  Mary Eaves, Andover NH

Note:  A must for the holiday season!   If using fresh pumpkins, see Cooking and Freezing Squash/Pumpkin for roasting. Use pie pumpkins--sugar pie or 'Winter Luxury' -- rather than traditional field pumpkin for more flavor. In addition to cinnamon, traditional spices are nutmeg,   ginger, and allspice if you don't have pumpkin pie spice on hand (about 1/2 t each ginger and allspice and 1/4 t nutmeg).


NUT FILLING:
2     T Butter, melted
2/3  cp Chopped walnuts
1     t Cinnamon
1/3 cp Brown sugar
1 t Pumpkin pie spice
1/3 cp Maple syrup
1 t Vanilla
3 T Butter
1/4 ts Salt

PUMPKIN FILLING- MERINGUE:
2 1/2 cp Solid pack pumpkin/squash
3 Egg whites
1 c Evaporated milk
1/4 t Cream of tartar
3 Egg yolks
1/4 cp Sugar
1 cp Sugar
2 T Maple syrup, room temp

1.  Heat oven to 425. Make favorite crust.
2.  For nut filling, combine nuts, brown sugar, syrup & butter in small saucepan. Stir on med. heat till sugar is melted & walnuts glazed. Set aside.
3.  Pour nut filling into unbaked pie shell.
4.  For pumpkin filling, combine pumpkin, milk, egg yolks, sugar, cinnamon, pumpkin pie spice, vanilla & salt in large bowl. Beat med. speed till blended. Pour over nut filling.
5. Bake at 425 for 10 min. Reduce temp to 350 & bake 50 min.
6. For meringue, beat egg whites & cream of tartar at high speed till foamy.
7.  Beat in sugar & syrup, one tablespoon at a time. Beat till sugar is dissolved and stiff peaks form. Spread over filling, seal to edge of pie shell.
8. Bake at 350 for 12-15 min. til golden. Cool to room temp.