January 4, 2010

Maple Cinamon Pumpkin Pie

  • This is a really good pumpkin pie recipe. I thought the maple flavor would be stronger, but it's barely there. It's there enough, though, that it's really good. Especially if you use Karla's pie crust recipe. 

  • 1  recipe Pastry for Single-Crust Pie
  • 1  15-oz. can pumpkin
  • 1/2  cup sugar
  • 1/4  cup pure maple syrup or maple-flavored syrup
  • 1  tsp. ground cinnamon
  • 1/2  tsp. salt
  • 3  eggs, lightly beaten
  • 1  cup milk
  • 1  recipe Maple Whipped Cream (optional)


1. Preheat oven to 375F. Prepare and roll out Pastry for Single-Crust pie
2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.
3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
4. To serve, if desired, top with Maple Whipped Cream. Makes 8 servings.
Maple Whipped Cream: In chilled medium bowl combine 1 cup whipping cream and 1 tablespoon pure maple syrup. With mixer on medium speed beat until soft peaks form.

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