PUMPKIN MAPLE PIE SUPREME

Pumpkin Maple Pie Supreme image

The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream.

Provided by CAROLEALANA

Categories Fruits and Vegetables Vegetables Squash

Time 2h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 small sugar pumpkin
¾ cup packed brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
½ teaspoon salt
⅔ cup real maple syrup
1 ¼ cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell

Steps:

Preheat oven to 375 degrees F (190 degrees C)
Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 54.5 g, Cholesterol 83.7 mg, Fat 14 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 313 mg, Sugar 36.8 g