Jefferson

Davis has been punked … with ’punkin, that is. Want a great, timeless Southern pie with a Yankee influence that tastes exactly like a punkin’ chip cookie? Both North and South are equally represented here in a dessert that is outrageously good. Classically, Jefferson Davis Pie is made with egg yolks but replacing them with egg substitute works equally as well. Go ahead and use 4 egg yolks and 2 whole eggs if desired.

Shortbread Crust: 2 cups shortbread cookie crumbs or crushed vanilla waters 3 tablespoons butter or margarine, melted

Filling: / stick ( / cup) butter or margarine, room temperature 1 cup packed brown sugar / cup egg substitute 4 tablespoons flour 2 teaspoons vanilla

1 teaspoon cinnamon / teaspoon nutmeg / cup raisins or dried cranberries / cup chocolate chips *

/ cup canned pumpkin

Preheat oven to 325 degrees. In a bowl, combine cookie crumbs with melted butter. Transfer to a 9-inch pie pan and press against the bottom and up the sides; set aside. In a large bowl, beat butter and brown sugar until smooth and creamy. Add egg substitute, pumpkin and vanilla, continuing to beat on high until well incorporated. Reduce speed to low and beat in flour, cinnamon and nutmeg. Using a spoon or rubber spatula, fold in the raisins and chocolate chips. Pour into prepared pie shell and bake 32-34 minutes, or until the center is firm to the touch. Remove from oven to cool slightly before serving. This pie is even better cold.

To stay as close to original as possible, substitute the chocolate chips for chopped, dried apricots, chopped dates or even some candied fruit for the holidays.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.