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Gallery Maple-Pumpkin Pie Credit: Kirsten Strecker Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8
Ingredients Crust 2/3 cup all-purpose flour 1/3 cup whole-wheat flour 1 teaspoon sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) cold butter, cut into pieces 2 teaspoons cider vinegar 2 tablespoons ice water Filling 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 2 large eggs 1/2 cup pure maple syrup 1/2 cup milk 1 teaspoon vanilla extract 1/4 teaspoon salt Topping (Optional) 1/2 cup reduced-fat sour cream 4 teaspoons to 2 tablespoons sugar
Cook’s Notes Pure maple syrup, rather than sugar, sweetens this holiday favorite. Canned pumpkin puree is quick and easy to use. Don’t substitute fresh pumpkin puree; it will be too watery.
Gallery Maple-Pumpkin Pie Credit: Kirsten Strecker
Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8
Gallery
Maple-Pumpkin Pie Credit: Kirsten Strecker
Maple-Pumpkin Pie
Credit: Kirsten Strecker
Maple-Pumpkin Pie
Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 4 hrs 30 mins
Servings: 8
prep: 30 mins
total: 4 hrs 30 mins
prep:
30 mins
total:
4 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
2/3 cup all-purpose flour 1/3 cup whole-wheat flour 1 teaspoon sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) cold butter, cut into pieces 2 teaspoons cider vinegar 2 tablespoons ice water
1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 2 large eggs 1/2 cup pure maple syrup 1/2 cup milk 1 teaspoon vanilla extract 1/4 teaspoon salt
1/2 cup reduced-fat sour cream 4 teaspoons to 2 tablespoons sugar
Directions
To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.
Cook’s Notes Pure maple syrup, rather than sugar, sweetens this holiday favorite. Canned pumpkin puree is quick and easy to use. Don’t substitute fresh pumpkin puree; it will be too watery.
Cook’s Notes
Pure maple syrup, rather than sugar, sweetens this holiday favorite. Canned pumpkin puree is quick and easy to use. Don’t substitute fresh pumpkin puree; it will be too watery.
Reviews
Add Rating & Review 68 Ratings 5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
Reviews
Add Rating & Review 68 Ratings 5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
Add Rating & Review
68 Ratings 5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
68 Ratings 5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
68 Ratings 5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
5 star values: 10 4 star values: 5 3 star values: 29 2 star values: 16 1 star values: 8
All Reviews for Maple-Pumpkin Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Pumpkin Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
