MAPLE PUMPKIN PIE WITH A CRUNCH
Maple syrup adds a lovely flavor to this pumpkin pie, but if I don't have it on hand, I use honey. If serving with whipped cream, a light sprinkling of cinnamon and nutmeg adds a nice touch. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. , Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 10g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 310mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
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Sana ullah Sani
[email protected]This pie was easy to make and turned out great! My family loved it.
MD Robiul Hasan
[email protected]The maple flavor was a bit too strong for me, but overall this was a good pie.
JIBON Pramanik
[email protected]This was the best pumpkin pie I've ever had! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again!
Sumaiya Zafar
[email protected]I'm not usually a fan of pumpkin pie, but this one was delicious! The maple flavor was subtle but noticeable, and the crust was flaky and buttery. I'll definitely be making this again for Thanksgiving.
Clemence Chihambakwe
[email protected]This pumpkin pie was a hit! The maple flavor added a nice touch of sweetness, and the crunch from the pecans was the perfect finishing touch. I'll definitely be making this again.