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PUMPKIN-MAPLE PIE




Source of Recipe


Eileen, (Browntoestoo)--CF reposted by AnnT


Recipe Introduction


My favorite pumpkin pie recipe is one I found in Bon Appetit
Favourite Pie crust recipe

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
.

Position rack in lowest third of oven and preheat to 400°F. Roll pie
crust disk out on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Gently press into place. Trim edges of
crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges.
Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans
or pie weights. Fold extra foil gently over crust edges. Bake until
crust is set, about 15 minutes. Remove foil and beans. Cool pie crust
slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend
in bowl. Pour filling into crust. Bake until filling is set, covering
crust edges with foil if browning too quickly, about 55 minutes. Cool
completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about
2 cups.

Serves 8.