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It’s that time of year again, the holidays are fast approaching. In an effort to get myself ahead of the curve I have been testing out new recipes for my very first family Thanksgiving at my place. Most years we go to my Mom and Dad’s but this year everyone is coming down to my place. The thing that I am always most concerned with is dessert. As Ina always says, “people may forget the dinner, but they always remember dessert”. What Thanksgiving meal is complete without a delicious pumpkin pie. (Well, I may still have to do the pumpkin flan just for my dad, but everyone else may want pumpkin pie) This new recipe is easy and delicious. So whether you make a crust from scratch or buy a store bought one (I won’t tell anyone) this is an excellent filling for it. I am also including a recipe for crust after the filling recipe if you need one.(I like Alton Brown’s recipe - see below)
Maple Pumpkin Pie
- 1 pie shell (see below for recipe)
- 1 15 oz. can pumpkin
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves (if you don’t like cloves feel free to leave them out)
- 1/2 tsp. salt
- 3 eggs, lightly beaten
- 1 cup whole milk
Directions
- Preheat oven to 375 degrees. Prepare and roll out crust.
- For filling, in a bowl combine the pumpkin, sugar, maple syrup, cinnamon, ginger, cloves, and salt. Add eggs; whisk until combined. Stir in milk gently.
- Pour filling into pie crust. Cover the edges of the crust with aluminum foil. Bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
Alton’s Pie Crust Recipe
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Good luck with your desserts - if you want more suggestions, please feel free to email me or leave a comment below.