Maple Pumpkin Pie
Source of Recipe
Twinkee the kid Old_Pal's Place found while surfing the net
Recipe Introduction
Found this at the recipe exchange from a lady named brown eyed girl on THS.
List of Ingredients
Maple Pumpkin Pie
1 9-inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups canned pumpkin
1/2 cup maple syrup
1/4 cup brown sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Recipe
1. Prepare pie crust according to crust directions.
2. Heat pumpkin in a heavy pan; stir frequently.
3. Add milk and cream to pumpkin, continue heating gently and stir until smooth (keep it hot but don't let it boil)
4. In a heatproof bowl, beat eggs, white sugar & brown sugar until smooth.
�h Beat in dry spices. Beat in flour, then maple syrup.
5. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
6. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400�X.
�h Fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over and make a major mess!
7. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
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