Maple-Cinnamon Pumpkin Pie
Source of Recipe
Better Homes and Gardens
List of Ingredients
1 recipe Pastry for Single-crust pie
1 15 oz can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup/maple-flavored syrup
1 tsp. ground cinnamon
1/2 tsp. salt
3 eggs, lightly beaten
1 cup milk
1 recipe maple whipped cream (optional)
Recipe
Preheat oven to 375. Prepare and roll out pastry for single-crust pie. (see below.)
For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon and salt. Add eggs; beat with fork until combined. Gradually add milk; stir until combined.
Carefully pour flling into pastry shell. Cover edge of pie crust with foil. Bake 30 min. Remove foil. Bake 25 - 30 minutes more or until knife inserted near center comes out clean. Cool on wire rack . Cover and refrigerate for 2 hours.
Pastry for Single-crust pie
In a bowl stir together 1 1/2 cups all-purpose flour and 1/4 tsp. salt. Using pastry blender cut in 1/2 shortening until pieces are pea-size. Sprinkle 1 tbsp cold water over part of the flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time (4 - 5 tbsps total) until flour mixture is moistened.
Form dough into ball. On floured surface faltten with hands. Roll dough from center to edges into 13-inch circle. To transfer pastry, wrap around rolling pin. (BE SURE THE ROLLING PIN HAS FLOUR ON IT. Otherwise the pastry will stick and you'll have a mess.) Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.
Maple Whipped Cream
In chilled medium bowl combine 1 cup whipping cream and 1 tbsp pure maple syrup. With mixer on medium speed beat until soft peaks form.
|
|
member logon
