Pumpkin Maple Pie Supreme Best Dishes

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Pumpkin Maple Pie Supreme

"The first pumpkin pies were not anything like we make today. The maximum to be had sweetener turned into maple syrup, REAL maple syrup. I determined to strive including that to these pies and what a distinction! This is my husband's favorite pie, using actual pumpkins that we develop. Using REAL maple syrup is prime to the flavor. For extra special instances, I serve with maple-sweetened whipped cream."

Ingredients :

1 small sugar pumpkin
three/4 cup packed brown sugar
1 1/4 teaspoons floor cinnamon
1 teaspoon floor ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/eight teaspoon floor allspice
1/2 teaspoon salt
2/3 cup real maple syrup
1 1/four cups 1/2-and-1/2 cream
1 teaspoon all-motive flour
three eggs
1 (nine inch) unbaked pie shell

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

Preheat oven to 375 tiers F (a hundred ninety ranges C)
Cut up pumpkin, and get rid of seeds. Place in massive baking pan, and cowl with foil or lid. Bake for 1 hour, or until very gentle. Remove from oven, and set apart to chill. Reduce oven temperature to 350 ranges F (one hundred seventy five tiers C).
Scrape pumpkin right into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a huge bowl, blend together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half of-and-1/2, and flour. Mix in eggs one after the other. Pour filling into unbaked pie shell.
Bake at 350 ranges F (one hundred seventy five ranges C) for 1 hour, or until center is ready.

Notes :

Freeze any ultimate pumpkin puree in small, leak evidence containers. Fill inside one inch of the pinnacle; the contents will make bigger when frozen.
Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it evenly, and make clean-up easier.

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