Pumpkin Maple Pie Supreme You Have To Try

Wednesday, October 31, 2018

Pumpkin Maple Pie Supreme

"The first pumpkin pies had been nothing like we make nowadays. The most to be had sweetener was maple syrup, REAL maple syrup. I decided to try including that to these pies and what a distinction! This is my husband's favorite pie, the usage of real pumpkins that we grow. Using REAL maple syrup is fundamental to the taste. For more unique instances, I serve with maple-sweetened whipped cream."

Ingredients :

1 small sugar pumpkin
three/four cup packed brown sugar
1 1/four teaspoons floor cinnamon
1 teaspoon floor ginger
1 teaspoon floor nutmeg
1/4 teaspoon floor cloves
1/eight teaspoon ground allspice
half teaspoon salt
2/three cup actual maple syrup
1 1/4 cups half of-and-half cream
1 teaspoon all-motive flour
3 eggs
1 (nine inch) unbaked pie shell

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

Preheat oven to 375 levels F (one hundred ninety degrees C)
Cut up pumpkin, and eliminate seeds. Place in big baking pan, and cowl with foil or lid. Bake for 1 hour, or till very smooth. Remove from oven, and set apart to cool. Reduce oven temperature to 350 tiers F (175 stages C).
Scrape pumpkin into a food processor; puree until easy. Measure 1 1/2 cups pumpkin puree. In a huge bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half of-and-1/2, and flour. Mix in eggs one by one. Pour filling into unbaked pie shell.
Bake at 350 stages F (175 stages C) for 1 hour, or till center is set.

Notes :

Freeze any final pumpkin puree in small, leak evidence packing containers. Fill inside one inch of the pinnacle; the contents will increase when frozen.
Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it frivolously, and make easy-up simpler.

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