EASY MAPLE PUMPKIN PIE
I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!
Provided by KGeorge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
- Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
- Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g
PUMPKIN SPICE SPREAD
With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MAPLE PUMPKIN POTS DE CRèME
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Categories Milk/Cream Dairy Egg Dessert Bake Thanksgiving Pumpkin Fall Maple Syrup Gourmet Anniversary
Yield Makes 10 individual custards
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
CREAMY MAPLE-PUMPKIN SPREAD
From Vegetarian Times November/December 2005. Allow to chill 30 minutes before serving with fruit slices, crackers, or cookies.
Provided by Vino Girl
Categories Spreads
Time 10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine cream cheese, pumpkin.
- and brown sugar and beat at medium speed until well blended.
- Add syrup and cinnamon, and beat until.
- smooth.
- Cover, and chill 30 minutes.
Nutrition Facts : Calories 34.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.4, Sodium 41.9, Carbohydrate 4.2, Fiber 0.2, Sugar 3.6, Protein 0.8
MAPLE PUMPKIN TORTE
This pumpkin dessert always gets rave reviews. When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium. , Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. , Bake at 350° for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth. , Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake.
Nutrition Facts : Calories 742 calories, Fat 31g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 113g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN AND MAPLE BISCUITS
These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these.
Provided by Kathy Midkiff Goins
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
- Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.7 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 580.5 mg, Sugar 4.1 g
PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY
Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
- Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
- Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
- Generously grease a bundt pan with nonstick spray.
- Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
- Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 7 grams, Sugar 24 grams
MAPLE CREAM CHEESE SPREAD
Make and share this Maple Cream Cheese Spread recipe from Food.com.
Provided by trick
Categories Breakfast
Time 5m
Yield 4 oz, 3 serving(s)
Number Of Ingredients 4
Steps:
- Mix and let stand for 1 hour to meld flavors.
Nutrition Facts : Calories 181.4, Fat 13.2, SaturatedFat 8.3, Cholesterol 41.6, Sodium 112.6, Carbohydrate 13.5, Sugar 11.9, Protein 2.9
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