- 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)
directions
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.
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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