Maple Pumpkin Pie
“Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer.” —Lisa Varner, El Paso, Texas
| Servings | Prep Time | Cook Time |
| 8servings | 25minutes | 1hour + chilling |
| Servings | Prep Time |
| 8servings | 25minutes |
| Cook Time |
| 1hour + chilling |
Ingredients
- 2 large eggs
- 1 can pumpkin 15 ounces
- 1 cup evaporated milk
- 3/4 cup sugar
- 1/2 cup maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- dough for single-crust pie
- Maple Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp confectioner's sugar
- 1 tbsp maple syrup
- 1/4 tsp pumpkin pie spice
- chopped pecans optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
- In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Recipe Notes
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 489 calories, 26g fat (16g saturated fat), 121mg cholesterol, 290mg sodium, 59g carbohydrate (40g sugars, 2g fibre), 7g protein.
