Erika's Maple-Pumpkin Pie

Ingredients

1 15-ounce can pumpkin puree
3 large eggs
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 cup heavy cream
1 Prebaked Pie Shell
Garnishes: lightly sweetened whipped cream and toasted chopped pecans (optional)

Instructions

Place oven rack in middle position and heat oven to 350 degrees. In the bowl of a food processor, mix pumpkin puree, eggs, maple syrup, brown sugar, spices, salt, and pepper until smooth. Pour heavy cream slowly through the feed tube and continue processing until mixture is pale and homogenized; scrape down the sides of the bowl with a rubber spatula if necessary.

Transfer mixture to Prebaked Pie Shell. Bake 35 to 45 minutes, or until the edges of the pie have puffed slightly and the center just barely jiggles. (Note, however, that it shouldn’t look wet.) Cool on a wire rack until room temperature, about 2 hours. Add whipped cream and pecans if desired, and serve.

Prebaked Pie Shell

Yield: 

one 9-inch pie

Course

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