Pumpkin Maple Pie Recipes

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
• Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

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.

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.

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.

Steps:

• HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
• COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
• BAKE an additional 10 minutes. Cool. Garnish as desired.

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.

Steps:

• To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
• Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
• In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
• To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Steps:

• heat oven to 375*F.
• line a 9" pie pan with pastry, crimp or flute crust, set aside.
• in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
• pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
• remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
• arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
• in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
• gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
• serve pie with whipped cream.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
• Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
• Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
• Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

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.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.