Maple Pumpkin Pie


First volume of The Ultimate Pumpkin Desserts Cookbook - The Delicious Pumpkin Desserts and Pumpkin Recipes Collection.

The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it.

If you want a more distinctly maple flavor. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup of sugar with the eggs.

One 9" deep-dish or up to 11 inch but shallower regular pie crust

1 1/2 cups pureed pumpkin - canned is okay fresh is better.

1/2 cup Maple Syrup

1 cup heavy cream

1/2 cup milk

4 eggs

2 tablespoons flour

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1 teaspoon cinnamon

Preheat oven temperature to 350 degrees F.

Whisk eggs Cream, milk ingredients in medium bowl.

Whisk pumpkin puree, sugar, flour, and spice in another medium bowl.

Add egg to the mixture and whisk until well blended. Pour filling into crust.

Bake pie until filling is puffed around the edges andthe center moves slightly when pan is shaken,about 1 hour and 5 minutes.

Cool on a rack.Chill until cold at least 4 hours or overnight.

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