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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Tired of traditional pumpkin pie? âThe maple syrup in this special pie provides a subtle but terrific enhancer,â says field editor Lisa Varner of Charleston, South Carolina. Ingredients:
2 eggs |
1 can (15 ounces) solid-pack pumpkin |
1 cup evaporated milk |
3/4 cup sugar |
1/2 cup maple syrup |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
pastry for single-crust pie (9 inches) |
maple whipped cream: |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1 tablespoon maple syrup |
1/4 teaspoon pumpkin pie spice |
chopped pecans, optional |
Directions:
1. In a large bowl, combine the first seven ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.
2. Bake at 425° 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.
3. 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. Yield: 8 servings.
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