This Maple Pumpkin Pie recipe has been featured in this post: Traditional Thanksgiving Dinner Menu
Maple Pumpkin Pie
- 1 cup sifted cake flour (sift first, then measure)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (fresh is best)
- 1 tablespoon granulated white sugar, divided
- ¼ cup (½ stick) salted butter, cut into small pieces and chilled
- 2 to 3 tablespoons ice water
- ½ cup granulated white sugar
- ⅓ cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- One 15 ounce can unsweetened pumpkin puree
- 1 cup evaporated skim milk
- Combine first 3 ingredients and 1 tablespoon sugar in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3½ minutes). Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until flour is moistened and mixture is crumbly (do not form a ball.) Add more flour, if needed - if it appears to be too sticky.
- Gently press mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover with another sheet of plastic wrap; chill 15 minutes.
- Roll dough, still covered, to a 13-inch circle; place in freezer 5 minutes or until wrap can be removed easily. Remove bottom sheet. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet. Fold edges under and flute; set aside. *Don't let the dough sit in the freezer too long or it will "break" when you try to fit it into the plate.
- Preheat the oven to 350°F.
- Combine filling ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Pour into pastry shell.
- Bake for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
- Slice and serve with a dollop of fresh whipped cream or vanilla ice cream.
- You can use a refrigerated pie crust for this recipe, though it will change the nutritional information.