Maple-Cinnamon Pumpkin Pie

Cinnamon and maple blend smoothly with the flavors of a traditional pumpkin pie recipe.

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4.0 by 11 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 55 mins 375°F

Maple-Cinnamon Pumpkin Pie

Directions

  1. Preheat oven to 375 F. Prepare and roll out Pastry for Single-Crust pie.
  2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.
  3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
  4. To serve, if desired, top with Maple Whipped Cream. Makes 8 servings.

Maple Whipped Cream

Directions

  1. In chilled medium bowl combine whipping cream and pure maple syrup. With mixer on medium speed beat until soft peaks form.

Pastry for Single-Crust Pie

Directions

  1. In bowl stir together flour and salt. Using pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time, until flour mixture is moistened. Form dough in ball. On floured surface flatten with hands. Roll dough from center to edges into 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.
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Nutrition Facts (Maple-Cinnamon Pumpkin Pie)

  • Per serving:
  • 276 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 82 mg chol.,
  • 361 mg sodium,
  • 39 g carb.,
  • 2 g fiber,
  • 22 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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11 Ratings

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