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Maple Pumpkin Pie

When I was appearing on a Tampa television station for frequent cooking segments, I demonstrated  this fantastic Maple Pumpkin Pie. Requests for the recipe were staggering.  


INGREDIENTS

  • Crust

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 tablespoons unsalted butter or margarine, chilled
  • 3 tablespoons solid vegetable shortening
  • 1/4 cup ice water
  • 1 tablespoon white vinegar

  • Filling

  • 2 cups pureed pumpkin (canned or fresh-cooked)
  • 1 egg, plus 2 egg whites; or 6 ounces (3/4 cup) egg-substitute
  • 14-ounce can low-fat condensed milk
  • 1/2 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoons butter, melted

DIRECTIONS

STEP 1
In a mixing bowl, place flour, salt and nutmeg. Mix well.

STEP 2
Cube the chilled butter and add to flour mixture, together with the shortening. Work quickly with your hands, or a pastry blender, introducing butter or margarine and shortening to the flour until particles are pea-sized.

STEP 3
Make a well in center of flour mixture. Pour in combined chilled water and vinegar. Using a fork and a rotating motion, stir the mixture lightly until it barely holds together. Gather pastry into hands and lightly press together. Form into a ball. Wrap in wax paper and refrigerate for about 30 minutes.

STEP 4
Remove dough from refrigerator. Allow to rest 30 minutes at room temperature. Flour the surface of a wooden board and roll out the dough from the center out (do not go back and forth) until it spreads to the right diameter for a 9-inch pie plate. Now, lift the dough onto the rolling pin and ease it into the pie plate, allowing at least 1 inch overhang. With your fingers or a fork, flute the edge artistically. Brush the crust with melted butter or a frothy beaten egg white; it prevents the crust from becoming soggy.

STEP 5
Preheat oven to 350 degrees F.

STEP 6
In a large mixing bowl, combine pumpkin and the rest of ingredients, except butter. Stir with wire whisk until well-blended. Stir in the melted butter. Pour into prepared pie plate. Bake 1 hour or until cake tester inserted in center of pie comes out clean. Cool.

STEP 7
Serve with dollops of Cool Whip or whipped cream. This pie will not crack like most pumpkin pies do; I can’t stand it when it cracks! Trust me, this one does not -- okay?

STEP 8
Yield: 6 to 8 slices.

Keywords: DESSERTS, PIE, PUMPKIN
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