CD Mohatta asked:
What would autumn be like without pumpkin pie? Fortunately, we may never know. Pumpkin pie is very much a part of Autumn in America, dating back to the early settlers. This pie recipe, however, is special, because it adds the gentle flavor of natural maple syrup. It is pretty, too, by adding maple leaves made out of extra crust to float on top of the pie, making it particularly suitable for festivities such as Thanksgiving.
Preheat oven to 425 degrees Fahrenheit
For crust:
1 ½ cups white flour
1 tsp salt
2 Tablespoons dark brown sugar
½ cup shortening
5 - 6 Tablespoons ice cold water
Special tool: maple leaf cookie cutter, optional.
A few tablespoons Turbinado or castor sugar.
Combine flour, salt, and sugar. Using a fork or pastry knife, cut shortening into flour mixture. Add cold water one tablespoon at a time until it holds together but is still crumbly. Roll out about a half cup of mixture to 3/8 inch thick and cut 1-3 maple leaves. Set aside. Roll remaining dough out into a pie crust and place in pie pan. Trim, fold over, and crimp edges. Set aside.
For Maple Pumpkin Pie filling:
2 eggs
15 oz puree of pumpkin
12 oz condensed milk
½ cup maple syrup
½ cup dark brown sugar
½ tsp salt
1 tsp allspice
In a bowl whisk together two eggs. Add pumpkin puree gradually and whisk, then the condensed milk and whisk. Add maple syrup, dark brown sugar, salt, and allspice and whisk together. Pour slowly into prepared pie crust. Bake at 425 degrees Fahrenheit for 15 minutes then lower to 350 degrees for 15 minutes. Then gently drop a maple leaf(leaves) on top of pie and continue baking at 350 degrees for another 35 minutes or until firm. Remove and allow to cool. This pie is particularly lovely when served warm with vanilla or dulce de leche ice cream.
Theresa
What would autumn be like without pumpkin pie? Fortunately, we may never know. Pumpkin pie is very much a part of Autumn in America, dating back to the early settlers. This pie recipe, however, is special, because it adds the gentle flavor of natural maple syrup. It is pretty, too, by adding maple leaves made out of extra crust to float on top of the pie, making it particularly suitable for festivities such as Thanksgiving.
Preheat oven to 425 degrees Fahrenheit
For crust:
1 ½ cups white flour
1 tsp salt
2 Tablespoons dark brown sugar
½ cup shortening
5 - 6 Tablespoons ice cold water
Special tool: maple leaf cookie cutter, optional.
A few tablespoons Turbinado or castor sugar.
Combine flour, salt, and sugar. Using a fork or pastry knife, cut shortening into flour mixture. Add cold water one tablespoon at a time until it holds together but is still crumbly. Roll out about a half cup of mixture to 3/8 inch thick and cut 1-3 maple leaves. Set aside. Roll remaining dough out into a pie crust and place in pie pan. Trim, fold over, and crimp edges. Set aside.
For Maple Pumpkin Pie filling:
2 eggs
15 oz puree of pumpkin
12 oz condensed milk
½ cup maple syrup
½ cup dark brown sugar
½ tsp salt
1 tsp allspice
In a bowl whisk together two eggs. Add pumpkin puree gradually and whisk, then the condensed milk and whisk. Add maple syrup, dark brown sugar, salt, and allspice and whisk together. Pour slowly into prepared pie crust. Bake at 425 degrees Fahrenheit for 15 minutes then lower to 350 degrees for 15 minutes. Then gently drop a maple leaf(leaves) on top of pie and continue baking at 350 degrees for another 35 minutes or until firm. Remove and allow to cool. This pie is particularly lovely when served warm with vanilla or dulce de leche ice cream.
Theresa
