How To make Maple Pumpkin Pie
1 unbaked 10" pie shell, well chilled
fluted edge
Leaf shapes cut from pastry scraps 1 1/2 cups pumpkin puree :
fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg :
freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.
How To make Maple Pumpkin Pie's Videos
Healthy Raw Vegan Pumpkin Pie {recipe}
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Paleo Maple Pumpkin Pie with a Walnut-Pecan Crust!
Thanksgiving is the best time of year, and we have the most delicious paleo-friendly Pumpkin pie recipe to help you enjoy the day! Check out the video above and see how easy it is to make this delicious dessert, and go to to see our full Thanksgiving menu!
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The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
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The Fabulous Pumpkin Pie – Bruno Albouze
Here the all from scratch pumpkin pie you were waiting for – The real ???? deal!
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Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
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Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes:
Vegan Maple Pecan Pumpkin Pie Recipe
Thanksgiving is just around the corner so it’s time to start planning what you will serve at your holiday table! I've got a recipe that you can follow by watching while you cook! See how easy it is to make a delicious vegan pumpkin maple pecan pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Thanksgiving early with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!
Vegan Maple Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
Maple Pecans (below)
Prepare pie shell. Preheat oven to 350 F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top.
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