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).
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.