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    Pumpkin Maple Pie Supreme

    Source of Recipe

    Food Mixes and Do Ahead Meals

    List of Ingredients

    1 small sugar pumpkin
    3/4 cup packed brown sugar
    1 1/4 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/8 teaspoon ground allspice
    1/2 teaspoon salt
    2/3 cup real maple syrup
    1 1/4 cups half-and-half cream
    1 teaspoon all-purpose flour
    3 eggs
    1 (9 inch) unbaked pie shell


    1. Preheat oven to 375 degrees F (190 degrees C)
    2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover
    with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and
    set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
    3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2
    cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown
    sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup,
    half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked
    pie shell.
    4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

    Freeze any remaining pumpkin puree in small, leak proof containers. Fill
    within one inch of the top; the contents will expand when frozen.




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