Friday, November 26, 2010

Maple Pumpkin Pie

I've made this pumpkin pie for the past 3 Thanksgivings.  I often see other pumpkin pie recipes I'm interested in trying, but I look forward to this one so much that I can't seem to bring myself to expand my horizons just yet.  I guess that's how most ruts start (maybe next year I'll branch out just so I don't fall into one).


1 single recipe pie dough (for 10-inch pie pan)

1 cup grade B maple syrup (aka extra dark)
2 cups canned solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs

1.      On a lightly floured surface with a floured rolling pin, roll out dough to 1/8-inch thickness (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell for at least 30 minutes (shell may be made 1 day ahead and chilled, covered loosely with plastic wrap).
2.      Preheat oven to 375° F.
3.      Half blind bake pie shell:  Line crust with parchment or foil and weigh down with pie weights (or beans or rice).  Bake for 10 minutes; remove weights and cook for another 15-20 minutes (or until bottom is dry).
4.      In a 3-quart heavy saucepan, gently boil maple syrup until it reaches about 210° F. on a candy thermometer; cool slightly.
5.      In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs.  Whisk in warm maple syrup (quickly so it doesn’t cook the eggs).
6.      Pour filling into shell (brush edge of shell with some egg wash if desired). Bake pie in middle of oven for 1 hour, or until filling is set but center still shakes slightly (filling will continue to set as pie cools). Transfer pie to a rack to cool completely.

adapted from Gourmet, November 1996

cute little dough leaves before baking
cute little dough leaves after baking

I did top my pie with these cute little leaves that I cut from the leftover dough and scored with a knife, but I forgot to take a photo of the finished pie.  I guess I was too busy cursing out the turkey, wondering why it wasn't ready yet (after close to 4 hours in the oven) and trying to figure out which of my three thermometers was accurate...seriously, they each had a completely different reading--what the hell?!


Elizabeth said...

This is the most freaking delicious pumpkin pie I've ever had. Apologies to my mother-in-law who makes the pumpkin pie each Thanksgiving. But, I've never really like pumpkin pie before. It seems kind of boring to me. But not this pie. It is so good I not only had seconds, but I went back for more the next day, and the next day, and the next day after that.

So, so good!

misspattylynn said...

Pumpkin pie is my favourite, and I love maple with a passion. I am soooo going to make this! I have done my fair share of gourmet and fancy cooking and baking, but I also harbor a secret love for recipes from vintage (30's-50's) cooking and baking booklets, and so have tried a pumpkin pie made with Mapeline flavoured syrup. (it was quite yummy!)I have long thought real maple would have to be much better... this is inspiring me! (And I also have a more recently aquired vintage booklet that features NOTHING BUT REAL MAPLE SYRUP recipes, including a pumpkin pie! :)

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