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
The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
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Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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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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Spiced Maple Pumpkin Pie | Fresh P
This deep dish spiced pumpkin pie sweetened with maple syrup is insanely good. It's actually the best pumpkin pie I've EVER eaten.
INGREDIENTS
24 oz roasted pumpkin, winter squash and/ sweet potato (I use 1 medium sweet potato and make up the balance weight in pumpkin/squash)
1 cup maple syrup
1 1/8 cup heavy cream
5 large eggs
4 Tablespoons butter, browned
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly ground
rounded 1/4 teaspoon ground cloves
rounded 1/4 teaspoon ground ginger
1/2 teaspoon sea salt
DIRECTIONS
Cut your pumpkin/squash in half, scoop out the seeds and roast with a whole sweet potato in a 350 degree oven for 20-45 minutes or until a fork pierces through them easily. Scoop out the flesh and set aside.
Melt butter over medium heat continue to cook until it turns a medium brown. Remove from heat and set aside.
Place all your ingredients, except the butter, in the blender and blend until silky smooth. Drizzle in the butter and continue to blend until incorporated.
Bake on the bottom rack of your oven for one hour or until the crust is golden brown and the top is puffy, cracked around the edges and set. The center should be slightly loose. Allow your pie to cool completely before serving.
Serve with whipped cream.
WHIPPED CREAM
Heavy cream, a dash of maple syrup, a few drops of vanilla and a tiny pinch of salt. Whip until its fluffy but still pourable.
TOOLS USED IN VIDEO
Vita Mix Blender:
French rolling pin:
Cylindrical Rolling Pin
Nesting bowls:
6”:
7”:
9”:
Deep dish pie plate:
Copper cream bowl:
14” French whip:
Ateco stainless steel bench scraper
Ateco stainless steel pie server:
Liquid measuring beaker
Measuring cups:
Measuring spoons:
Sifter:
Bowl Scraper:
Silicone Trivit:
1 1/2” pastry brush, natural bristle:
Pizza stone:
INGREDIENTS USED IN VIDEO
Bob’s Red Mill organic flour:
My favorite maple syrup:
My favorite vanilla:
Sea salt flakes:
Ceylon cinnamon:
Whole nutmeg: Grater:
Organic ground cloves:
Ground ginger:
VIDEO LINKS
All Butter Pie Crust:
Individual Onion Tarts:
Chocolate honey Mints:
Homemade vanilla Extract:
MUSIC
Talkies by Huma-Huma
Chewy Maple Pumpkin Cookies | Bigger Bolder Baking
Learn how to make my Chewy Maple Pumpkin Cookies recipe, crisp around the edges, chewy on the inside, and perfect for Fall! ???????? Get the full recipe here: ????????
**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes!
Buy it now so it will arrive to you on October 25, 2022! And Pre-order now for special bonuses.
INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
Get the full written recipe with ingredient measurements & instructions on my website:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Maple, White Pumpkin Pie!
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