Mixed-Nut Maple Pumpkin Pie
prepared pie crust
15 ounce can pumpkin
cup half-and-half, light cream, or milk
teaspoon maple extract
teaspoon finely shredded lemon peel
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice
cups mixed nuts (such as pecan halves, cashew halves, and/or pine nuts)
tablespoon butter, melted
cup pure maple syrup or maple-flavored syrup
- Preheat oven to 375F. Place prepared pie crust in pie plate. In a large bowl, beat eggs with a fork. Stir in pumpkin, half-and-half, and maple extract. Stir in sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover edge of the pie with foil to prevent overbrowning. Bake for 35 minutes.
- Meanwhile, in a small bowl, stir together nuts and butter. Remove foil from pie. Sprinkle nuts over the top of the pie, leaving about a 1-inch border around the edge.
- Bake about 10 minutes more or until a knife inserted near the center comes out clean (push nuts to the side to check doneness, then push nuts back into place). Cool on a wire rack. Cover and refrigerate within 2 hours. Drizzle with maple syrup just before serving.
From the Test Kitchen
To Bake Ahead:
Prepare and bake pie as directed. Cool on a wire rack for 1-1/2 hours. Cover lightly with plastic wrap. Store in the refrigerator for up to 2 days. Drizzle with syrup just before serving. Makes 8 servings.
Nutrition Facts(Mixed-Nut Maple Pumpkin Pie)
- Per serving:
- 396 kcal cal.,
- 19 g fat
- (5 g sat. fat,
- 64 mg chol.,
- 204 mg sodium,
- 52 g carb.,
- 3 g fiber,
- 32 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet