The Maple Pumpkin Pie recipe was clipped from Food Magazine – November 2009 issue
Hands On Time: 10min
Total Time: 3 1/2 Hours (includes cooling)
The pie can be prepared and refrigerated, loosely covered with plastic wrap, for up to 2 days. Bring to room temperature before serving.
What You Need:
- 1 piecrust, store bought or homemade (see Basic Flaky Piecrust & Gingery Apple Pie recipe) fitted into a 9-inch pie plate.
- 2 Large Eggs
- 1 15-ounce can of Pure Pumpkin Puree
- 1 cup of Heavy Cream
- 1/2 cup Pure Maple Syrup
- 3/4 tsp ground Cinnamon
- 1/2 tsp ground Ginger
- 1/2 tsp Salt
- 1/8 tsp ground Cloves
Place the pie plate on a foil lined baking sheet. (This does not mean to put the pie plate into the oven yet.)
In a large bowl whisk together the eggs, pumpkin puree, heavy cream, maple syrup, cinnamon, ginger, salt and cloves. (Just, you know, everything.)
Pour the pumpkin mixture into the crust and bake until the center is set (meaning you stick a fork in it and it comes out without anything on it), 60-70min.
Let cool to room temperature before serving.
Tada! Easy, easy Maple Pumpkin Pie!