Best Baked Maple Pumpkin Pie Recipes
BAKED MAPLE PUMPKIN PIE
Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. -Betty Leonard of Steinhatchee, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled., In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell., Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate, Fiber 3g fiber), Protein 8g protein.
BAKED MAPLE PUMPKIN PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled.
- In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell.
- Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
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