Maple leaf Pumpkin Pie
Maple Pumpkin Pie recipe
Yield
12 servingsPrep
50 minCook
40 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
unbaked 10 inch, well chilled, fluted edge |
* |
| 1 | x |
pastry
leaf shapes cut from scraps |
* |
| 1 ½ | cups |
pumpkin
puree, fresh or canned |
|
| ½ | cup |
maple syrup
|
|
| 1 ½ | cups |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
freshly ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
unbaked 10 inch, well chilled, fluted edge |
* |
| 1 | x |
pastry
leaf shapes cut from scraps |
* |
| 355 | ml |
pumpkin
puree, fresh or canned |
|
| 118 | ml |
maple syrup
|
|
| 355 | ml |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
freshly ground |
|
| 1.3 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 425.
Mix together pumpkin, syrup, milk and eggs.
Whisk together until smooth.
Stir in flour, cinnamon, nutmeg, ginger and salt.
Mix until well blended.
Pour pumpkin mixture into pie shell.
Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean.
Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown.
Garnish top of pie with baked leaf shapes.
Let cool completely before cutting with a sharp knife.
