EASY MAPLE PUMPKIN PIE
I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!
Provided by KGeorge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
- Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
- Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g
PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
MAPLE PUMPKIN PIE
A quick and east Maple Pumpkin Pie recipe
Categories Dessert Bake Thanksgiving Pumpkin Fall Chill Potluck Maple Syrup Gourmet
Number Of Ingredients 11
Steps:
- On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
- Preheat oven to 375° F.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
- Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
- In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
- Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
- Garnish pie with pastry leaves just before serving.
JEN'S MAPLE PUMPKIN PIE
This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture. I usually double the recipe for one deep-dish 10-inch pie.
Provided by jennifermo
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place pumpkin halves, cut-side down, on prepared baking sheet.
- Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
- While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
- Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
- Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
- Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
- Bake pie in the preheated oven until just set in the center, about 50 minutes.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 43.8 g, Cholesterol 110.5 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 9.4 g, Sodium 168.3 mg, Sugar 21.9 g
MAPLE PUMPKIN PIE - BON APPETIT 2000
Make and share this Maple Pumpkin Pie - Bon Appetit 2000 recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
- Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
- Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.
MAPLE PUMPKIN PIE
Categories Milk/Cream Dessert Bake Thanksgiving Pumpkin Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350°F.
- Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust.
- Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill until cold, at least 4 hours or overnight.
PUMPKIN-MAPLE PIE
Categories Milk/Cream Dessert Bake Thanksgiving Spice Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.
- Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.
- Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)
- Cut pie into wedges and serve with Maple Whipped Cream.
- To make Maple Whipped Cream:
- Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups.
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- Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
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