MAPLE WALNUT PUMPKIN PIE
Steps:
- HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
- BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
- COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
- BAKE an additional 10 minutes. Cool. Garnish as desired.
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
HOMEMADE MAPLE PUMPKIN PIE
Here's a 5-inch pie that's as cute as it is delicious. You'll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. It's great with whipped cream. -Vivian Colwell, Goshen, Ohio.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 419 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.
CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM
A great way to use up any pumpkin from your lantern carving
Provided by Barney Desmazery
Time 1h35m
Number Of Ingredients 12
Steps:
- Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
- Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
- Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
VERMONT MAPLE-PUMPKIN PIE
Finish off Thanksgiving dinner with a slice of Vermont Maple-Pumpkin Pie. COOL WHIP whipped topping, maple syrup and chopped walnuts top this Vermont Maple-Pumpkin Pie for a dessert that's just as pretty as it is scrumptious.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 2h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
- Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
MAPLE-WALNUT PUMPKIN PIE
Make and share this Maple-Walnut Pumpkin Pie recipe from Food.com.
Provided by queenbeatrice
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Place pie crust in 9-inch glass pie pan.
- In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
- Meanwhile, in small bowl, mix ¼ cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
- Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
- Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
- Serve or refrigerate until serving time.
- To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
- Serve pie with whipped cream and sprinkle with chopped walnuts.
- Store in refrigerator.
CLASSIC PUMPKIN PIE WITH MAPLE WHIPPED CREAM AND WALNUTS
This is delicious. The maple taste is wonderful in this recipe. This is a good one for the winter Holidays.
Provided by Gingerbear
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Combine sugar, spices and salt in a medium bowl.
- Beat eggs lightly and blend in pumpkin, spice mixture, flour and evaporated milk.
- Pour into pie shell and bake at 425 for 15 minutes.
- Reduce temperature to 350 F and bake 25 to 35 minutes or until a knife inserted near the center comes out clean.
- Cool.
- Prepare topping by beating cream and syrup in a chilled bowl until soft peaks form.
- Dollop with cream and sprinkle with walnuts.
Nutrition Facts : Calories 659.8, Fat 40.3, SaturatedFat 15.7, Cholesterol 141.3, Sodium 444.5, Carbohydrate 67.9, Fiber 1.9, Sugar 45.3, Protein 11.1
MARVELOUS MAPLE PUMPKIN PIE
Delicious and rich perfect ending to any fall feast. This recipe makes two 10-inch deep dish pies or three 9-inch pies that are just oh so yummy. When baking, they make your house smell like Thanksgiving's on its way for sure and the taste will definitely hit the spot for those pumpkin pie lovers around the table. Serve with your favorite toppings like whipped cream, vanilla ice cream, or candied pecans, or if you're like me, plain and simple: a piece of pie and a fork.
Provided by Naomi Boyko
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
- Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
- Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
- Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 52 g, Cholesterol 71.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 410.9 mg, Sugar 36.6 g
HARVEST WALNUT PUMPKIN PIE
A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Provided by Allrecipes
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
- Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
- Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g
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- Combine the flour, the sugar and the salt in a large bowl. Spread the butter cubes over surface and, using your fingers (or a pastry cutter), work the butter into the dry ingredients until the mixture resembles coarse sand.
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