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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook. Ingredients:
1 single crust pie pastry |
16 ounces pumpkin |
1/4 cup sugar |
2 eggs, slightly beaten |
1 cup whipped cream |
1/2 cup pure maple syrup or 1/2 cup maple syrup |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 cup pecan halves |
2 tablespoons pure maple syrup or 2 tablespoons maple syrup |
1/2 cup whipping cream |
1 tablespoon pure maple syrup or 1 tablespoon maple syrup |
Directions:
1. heat oven to 375*F.
2. line a 9 pie pan with pastry, crimp or flute crust, set aside.
3. in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
4. pour into prepared pie shell. cover edge of crust with 2 strip of aluminum foil. bake for 40 minutes.
5. remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
6. arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
7. in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
8. gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
9. serve pie with whipped cream.
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