: Undefined variable: filename in /home/content/99/7355699/html/joycelafray/public_html/header.php
on line 123
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.
- 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
- 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
In a mixing bowl, place flour, salt and nutmeg. Mix well.
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.
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.
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.
Preheat oven to 350 degrees F.
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.
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?
Yield: 6 to 8 slices.