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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