Pumpkin-Maple Pie

Pumpkin-Maple Pie Recipe
Photo: Becky Luigart-Stayner
We've made our pumpkin pie even richer by adding maple syrup.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

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).

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.

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.

Preheat oven to 425°.

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.

Note:

November 1999
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