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Pumpkin Spice Pie

Source of Recipe


Bon Appétit, November 1999






List of Ingredients



• 1 (15-ounce) can pure pumpkin
  
• 3/4 cup maple syrup
  
• 3/4 cup whipping cream
  
• 3 large eggs
  
• 2 Tbsp (1/4 stick) unsalted butter, melted
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  
• 1/4 tsp salt
  
• 1 Flaky Pie Crust (recipe follows)
  
• .
  
• -- Whipped Cream --
  
• 1 cup chilled whipping cream
  
• 3 Tbsp powdered sugar
  
• 1 tsp ground cinnamon
  
• 1 tsp vanilla extract
  






Instructions



1. For pie: Position rack in bottom third of oven and preheat oven to 350° F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
   
   
2. Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
   
   
3. For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract in large bowl until soft peaks form.
   
   Serve pie cold or at room temperature with whipped cream.
   
   Makes 8 servings.
   
   ..........
   
   FLAKY PIE CRUST
   
   • 1-1/3 cups all-purpose flour
   • 1 Tbsp sugar
   • 1/2 tsp salt
   • 6 Tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
   • 2 Tbsp chilled solid vegetable shortening, cut into 1/2-inch pieces
   • 3 Tbsp (or more) ice water
   
   Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
   
   Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)
   
   Makes one 9-inch pie crust.