Wednesday, November 25, 2009

Maple Pumpkin Pie

My dad recently found this recipe while looking through a Real Simple magazine. He begged me to make it. I hadn't found a pumpkin pie recipe yet for Thanksgiving, so of course I said yes. We made it last night (pies keep for a few days). It was SO easy to make (I made crust in advance). You just whisk everything, put it in the raw pie shell, and bake it. Since the pie is for tomorrow, we haven't tasted it yet, but it looks delicious and we can't stop walking over to smell it :D
I recommend this recipe for someone who wants a last-minute, quick, yummy pumpkin pie. Enjoy!

Maple Pumpkin Pie (Real Simple Magazine)

1 piecrust, store-bought or homemade, fitted into a 9-inch pie plate (I used Dorie's recipe)
2 large eggs
1 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves

Set an oven rack in the lowest position and heat oven to 350F. Place the pie plate on a foil-lined baking sheet.
In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

The pie can be prepared and refrigerated, loosely covered with plastic wrap, for up to 2 days. Bring to room temperature before serving.

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