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Pumpkin-Maple Pie

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 1 wedge)
We've made our pumpkin pie even richer by adding maple syrup.

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 3 1/2 tablespoons ice water
  • Cooking spray
  • Filling:
  • 1/2 cup sugar
  • 1/3 cup maple syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup evaporated fat-free milk
  • 1 (15-ounce) can pumpkin

Nutrition Information

  • calories 267
  • caloriesfromfat 25 %
  • fat 7.5 g
  • satfat 4.1 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 6.3 g
  • carbohydrate 44.5 g
  • fiber 2.6 g
  • cholesterol 72 mg
  • iron 2 mg
  • sodium 152 mg
  • calcium 129 mg

How to Make It

  1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

  2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

  3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

  4. Preheat oven to 425°.

  5. To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.