How To make Pumpkin and Maple Sugar Pie

Roasted Pumpkin Maple Pie -- Pumpkin Pie From Scratch-- The Frugal Chef

This roasted pumpkin maple pie is absolutely exquisite. It is creamy and filled with bold and mellow flavors. I promise perfection in every bite. Hands down the best pumpkin pie recipe you will find!

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Serves eight
FOR THE PUMPKIN:
A small pumpkin or medium squash – halved and seeds removed
Light brown sugar
Cinnamon powder

Heat the oven to 400 degrees F (200 C).

Rub the inside of the pumpkin or squash with brown sugar. Sprinkle some cinnamon inside each half and place them flesh side down on a baking sheet (line it with aluminum foil for easier cleaning) and place them in the oven for about 50 minutes – or until the squash is fully cooked and soft.

Remove the squash from the oven and cool down. Remove the pulp and mash it. Measure out two cups of mashed pumpkin into a bowl.

FOR THE PIE:
1 – pie dough for a 9-inch dish
2 whole eggs and 1 egg yolk
½ cup light brown sugar
1/3rd cup pure maple syrup OR 1/3rd cup white sugar
1 tsp. vanilla extract
1½ cups whipping cream OR 1 – 12 oz. can evaporated milk
2 tsp. ground cinnamon + some for garnishing the cream
1 tsp. ground ginger
¼ tsp. nutmeg
a pinch of salt
¼ tsp. ground cloves
Whipped cream for serving

Heat your oven to 400 degrees F (200 C).

Roll out your pie dough and line a 9-inch pie dish. Prick the dough all over with a fork.

Whisk the eggs, yolk, brown sugar and maple syrup in a bowl. Add the vanilla extract and beat in. Add the cream or evaporated milk and whisk for about one minute. Whisk in the spices.

Add the egg and cream mixture to the mashed pumpkin and mix very well. Pour the mixture into your pie shell.

Place the pie in the oven and bake for 15 minutes. Reduce the heat to 350 degrees F (176 C) and bake for an extra 30 to 40 minutes or until an inserted knife comes out clean.

If your pie edge is getting too browned please cover it with some aluminum foil to finish cooking it.

Remove the pie from the oven and let it cool down completely before serving it. Serve with whipped cream. Sprinkle some cinnamon powder on top for garnish if you would like.

FOR THE WHIPPED CREAM:
½ cup cold whipping cream
¼ cup confectioner’s sugar (powdered sugar, icing sugar)

Beat the cream until it starts to stiffen. Add the sugar and beat until you have stiff peaks. Serve with the pie.

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Someone Your Own Size

Old School Canadian Maple Sugar Pie| Sugar Pie | recipe below works out great

Hi Neighbours,
Todays video I made a very Canadian pie. In a short few weeks it is Canadian thanksgiving and my Cousin Mel and I wanted to do a little something to celebrate that. She does have a visit during the video. This pie is popular in the French communities especially in Quebec. I love Quebec may even move there in a couple of years. Anyhoo I will have the recipe below and a link to my cousin's page. I hope you are all doing wonderful. Have a fab day everyone.

Ingredients
1 large and deep pie crust I would say use a 10 inch pie . Prick with fork and parbake it 5 minutes in a 400 degree oven then turn oven down to 350 degree farinhight
1/2 cups of lightly packed brown sugar
!/4 cup of maple syrup
2 tsp of vanilla
2 tablespoons of flour
1 tablespoon of cornstarch
2 large egg yolks
2 large eggs
1 cup evaporated milk ( warm this up in a sauce pan)
4 tablespoons of cold butter to add to the milk after the milk is warm and removed from heat

Ok the method
mix together the first 7 ingredients
then warm the milk on stove medium heat to bring to a simmer then remove from heat and add your butter
slowly pour and mix the milk into the mixture until well combined and the sugar dissolves
pour into pie shell that has been prepared as above and bake at 350 degree farinhight until the mixture is set and can still have a slight jiggle to it because as it cools it will set up even more.
It can take if in small shell like I used 25 minutes about
and 45 minutes in larger shell
It will look a little spongey when ready so just have a peak at it around the 20 minutes mark and just keep watching it. lol
#canadainthanksgiving
#canadainpie
#cookingwithneighbours
#cookingwithneighbors
#maplesugarpie
#canadianmaplesugarpie
#sugarpie
#quebecsugarpie
#canadaspie
#robbinsdonuts
#2cousinscooking
#baking
#maplesyruppie

Thank you always my neighbors

2 cousins cooking

MINI PUMPKIN PIES | easy, healthy, & homemade recipe

These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.

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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)

Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt

Pre-heat oven to 350 Fº

In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.

Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.

Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).

Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.

Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.

Use a hand mixer to mix until everything is well combined.

Divde the filling as evenly as possible amongst all 16 muffin cups.

Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.

Serve topped with whipped cream and an extra dash of cinnamon.

Makes 16 mini pies.

NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g

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Healthy Raw Vegan Pumpkin Pie {recipe}

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Easy Pumpkin Pie Recipe

Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!

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Homemade Pumpkin Puree

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