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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We've made our pumpkin pie even richer by adding maple syrup. Ingredients:
1 cup all-purpose flour |
2 tablespoons sugar |
1/8 teaspoon salt |
1/4 cup chilled butter or stick margarine, cut into small pieces |
3 1/2 tablespoons ice water |
cooking spray |
1/2 cup sugar |
1/3 cup maple syrup |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 large eggs |
1 cup evaporated fat-free milk |
1 (15-ounce) can pumpkin |
Directions:
1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
4. Preheat oven to 425°.
5. To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.
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