Maple Pumpkin Pie

Adapted via AllRecipes
Serves: 8 to 10

♦ 1 small sugar pumpkin
♦ 3/4 cup packed brown sugar
♦ 1 1/4 tsp ground cinnamon
♦ 1 tsp ground ginger
♦ 1 tsp ground nutmeg
♦ 1/4 tsp ground cloves
♦ 1/8 tsp ground allspice
♦ 1/2 tsp salt
♦ 2/3 cup real maple syrup
♦ 1 1/4 cups half-and-half cream
♦ 1 tsp all-purpose flour
♦ 3 eggs
♦ 1 (9-inch) unbaked pie shell (I used Dorie Greenspan’s Basic Flaky Pie Crust)

Preheat oven to 375 degrees F (190 degrees C). Cut pumpkin in half (horizontally), and place cut-side down on large baking pan. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Scrape pumpkin into a food processor; puree until smooth. Transfer to a kitchen towel or cheesecloth, and squeeze out excess moisture. Measure 1 1/2 cups pumpkin puree, and place into a large bowl. Mix together with the brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Then nix in eggs, one at a time, and pour the filling into the unbaked pie shell.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set; test by inserting a knife near the center of the pie. Allow to cool for an hour; serve or store in the refrigerator overnight.

To read more about this pie and my musical pairing, click HERE.

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