BAKED MAPLE PUMPKIN PIE

Baked Maple Pumpkin Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 16

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1 tablespoon(s) sugar
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
1/3 cup(s) canola oil
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) cider vinegar
2-4 tablespoon(s) cold water
FOR THE FILLING
1 can(s) (15 ounces) solid-pack pumpkin
3/4 cup(s) egg substitute
1/2 cup(s) maple syrup
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/2 teaspoon(s) maple flavoring
1/4 teaspoon(s) ground nutmeg
1 cup(s) fat-free evaporated milk

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.