Maple Pumpkin Pie

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Maple Pumpkin Pie

Maple Pumpkin Pie

Ingredients

  • For the pie:
  • 9-inch prepared deep-dish pie crust in a pan
  • 15-ounce can pumpkin puree
  • 1 cup grade B maple syrup
  • 1 cup heavy cream
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ground ginger
  • 1/2 teaspoon nutmeg
  • Pinch salt
  • For the whipped cream:
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1/4 cup sugar

Instructions

  1. Heat the oven to 350 F. Place the pie crust on a baking sheet.
  2. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
  3. When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
http://food.lohudblogs.com/2012/10/30/maple-pumpkin-pie/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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