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
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Recipe:
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
Recipe Link:
Subscribe to Southern Living:
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.
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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
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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