We've made our pumpkin pie even richer by adding maple syrup.
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
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
How to Make It
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.
We have loved a very similar recipe for a long time. I use the store bought graham cracker crust that makes 'two extra servings' and all the filling fits. To round out the flavor I add either 1 tsp of vanilla or maple extract. I also use homemade puree so I adjust the cooking time to accommodate the extra liquid: 440 degrees for 20 mn then 350 degrees for 45 mn. Comes out beautifully. But, ovens vary.
This is a great pumpkin pie recipe. I loved the maple flavor but like other reviewers could have added more. I made this with fresh pumpkin puree and I guess I could have strained the puree once again to eliminate as much water as possible, otherwise it turned out to be a light and tasty pie.
Love this pie! I might add a little more maple flavor next time (not sure how I would do this yet) as the flavor was not very prominent. I think it tasted very much like the classic pumpkin pie I grew up with. I roasted and pureed my own pumpkin instead of using the canned variety.
Great pie! Nice and light with great flavour.
Made it for a bunch on Aussies, who have never experienced pumpkin as a sweet dish. They can't understand why it would only be a holiday dish, they want it every week!
This is the best pumpkin pie I've ever had. I loved the ginger/maple flavor. The filling is way too much for a 9 inch pie plate, though. I didn't use all the filling and it still overflowed the crust. (I used a Pillsbury pie crust, by the way.) I topped the pie slices with whipped cream lightly sweetened with maple syrup and it was the perfect complement.
I used two ready pie crusts (there was enough filling for both). Since I did not have pumpkin, I used butternut squash and went heavy on the spice (added more ginger), and added a tsp of maple flavoring. I made the filling with egg beaters. This is a nice pie-not quite the best I ever had, but definitely tasty, easy and as diet-friendly as a pumpkin pie can be.
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