Maple Leaf Pumpkin Pie

Temperature: 350° F

Ingredients

Pie Crust

  • 1 cup flour
  • 1/4 TBS sugar
  • 1 egg
  • 1/4 TBS vinegar
  • 1/2 cup shortening
  • 1 1/2 TBS ice water

Filling

  • 18 oz. fresh pumpkin
  • 1/2 tsp salt
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp pure vanilla
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1 smidgeon nutmeg
  • 2 TBS real maple syrup
  • 1 – 14oz. can sweetened condensed milk

Instructions

1st Place Pumpkin Amateur Division
PIE CRUST:
Mix flour, sugar, salt. Cut in shortening with fork or pastry cutter until mix is crumbly. Add egg, vinegar and water. Mix until it comes together. Maybe a little sticky. Scarp out of bowl onto a floured surface , roll into ball, plastic wrap it and refrigerate for 1 hr. Roll out on floured surface.
FILLING:
Cut a cooking pumpkin no more that 6-8 inches around in half and scrape out seeds and membranes of pumpkin. Quarter and steam in double steamer until pumpkin is soft and skin peels off by hand (45 min to 1 hour). Mash with potato masher then squeeze water out of pumpkin through cheese cloth.
Mix in salt, sugar, cinnamon, pumpkin pie spice, nutmeg, vanilla and syrup. Mix well, then add eggs and milk. Pour into unbaked pie shell and bake 425 for 15 min, reduce temp to 350, cover edge for 40-50 minutes. Cool and refrigerate.

Submitted By: J. Jones – Palm Bay, FL

Advertisements
Categories: Sweet Pies, Sweet Side of Pies | 1 Comment

Post navigation

One thought on “Maple Leaf Pumpkin Pie

  1. maralynhill

    Another great pumpkin pie.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: