MAPLE PUMPKIN PIE
Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!
*Pie crust recipe is not included - any pie crust recipe will work.
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PUMPKIN PIE INGREDIENTS:
1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)
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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:
Preheat oven at 350 degrees
Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.
Mix in one egg at a time using the blender until well incorporated.
Pour pumpkin pie filling into unbaked pie shell.
Bake at 350 for 1 hour. Remove and let cool before serving!
ENJOY!!!
I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!
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