Pumpkin Maple Pie Supreme

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Pumpkin Maple Pie Supreme

 

Servings: 8

 

Ingredients:

1 small sugar pumpkin

3/4 cup packed brown sugar

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 teaspoon salt

2/3 cup real maple syrup

1 1/4 cups half-and-half cream

1 teaspoon all-purpose flour

3 eggs

1 (9 inch) unbaked pie shell

 

 

Directions:

1. Preheat oven to 375 degrees F (190 degrees C)

2. 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).

3. 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.

4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Serve with whipped cream if desired.

 

Note:

Freeze any remaining pumpkin puree in small, leak proof containers. Fill within

one inch of the top; the contents will expand when frozen.

 

 

 

 

 

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My Special Thought To You:

No Jesus-No Peace!--Know Jesus-Know Peace!!

 

 

 

 

 

 

 

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