Pumpkin Maple Pie Supreme |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 1 |
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The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream. Ingredients:
1 small sugar pumpkin |
3/4 cup packed brown sugar |
1 1/4 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon ground allspice |
1/2 teaspoon salt |
2/3 cup real maple syrup |
1 1/4 cups half-and-half cream |
1 teaspoon all-purpose flour |
3 eggs |
1 (9 inch) unbaked pie shell |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.
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