MAPLE PUMPKIN PIE
from
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
I've always had to work at loving pumpkin pie. I mean, I like
it, but to really love it, I've had to make some special provisions over the
years-such as sweetening them with maple syrup, as I do here. The two
flavors-pumpkin and maple-seem to have a certain affinity for each other. When I
lived in New England, I often made a side dish of mashed pumpkin with a touch of
maple syrup for sweetener. It's delicious alongside baked ham and roast chicken.
I recommend dark, cooking-grade maple syrup (Grade B) here, because the deep,
caramel flavor comes through and flatters the pumpkin. I also use dark brown
sugar, as a frugal cook such as myself has a hard time adding a full cup of
expensive maple syrup to anything.
 | 3 large eggs |
| 1 cup light cream or half-and-half |
| 1/2 cup pure maple syrup, preferably dark |
| 1 teaspoon vanilla extract |
| 1/2 cup firmly packed dark brown sugar |
| 1 1/2 tablespoons all-purpose flour |
| 1 teaspoon ground ginger |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon ground cloves |
| 1/4 teaspoon ground nutmeg |
| 3/4 teaspoon salt |
| One 15-ounce can or 1 3/4 cups fresh pumpkin puree |
| Freshly whipped cream |
1. If you haven't already, prepare the pastry and refrigerate
until firm enough to roll, about 1 hour.
2. On a sheet of lightly floured waxed paper, roll the pastry
into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9
1/2-inch deep-dish pie pan, center, and peel off the paper. Tuck the pastry into
the pan, without stretching it, and sculpt the edge until it is even with the
rim. Place in the freezer for 15 minutes, then partially
prebake and let cool. Reduce the oven
temperature to 350°F.
3. Beat the eggs lightly in a medium-size bowl. Whisk in the
cream, maple syrup, and vanilla. Combine the brown sugar, flour, spices, and
salt in a small bowl. Add the mixture to the wet ingredients and stir well to
combine. Add the pumpkin and blend well with a whisk. Carefully pour the filling
into the cooled pie shell.
4. Place the pie on the center oven rack and bake for 25
minutes, then rotate the pie 180 degrees, so that the part that was facing the
back of the oven now faces forward. Continue to bake until the filling is set,
about 25 minutes. When the pie is done, the center will not be soupy. The outer
area will have puffed a little, and the edges of the pie will have a slight
sheen, although the center portion may not.
5. Transfer the pie to a wire rack and let cool. Serve warm or
at room temperature. Or cover with loosely tented aluminum foil and refrigerate
until well chilled. Serve garnished with whipped cream.
Makes 8 to 10 servings
Recipe for Success: *Do look for
the subtle sheen differences on the surface of the pie, as described in step 4.
If you can get the pie out of the oven while the center still has a shiny
surface, it should be perfectly baked.
