Maple Pumpkin Pie
A delightful autumn pie featuring pure maple syrup and pumpkin, enhanced with warm spices like cinnamon and ginger. This elegant dessert is decorated with beautiful pastry leaves for a stunning presentation.
Ingredients
- •2 recipes pastry dough
- •1 egg wash egg wash
- •1 cup Grade B maple syrup
- •2 cups canned solid-pack pumpkin
- •1 teaspoon cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon salt
- •1 cup heavy cream
- •⅔ cup milk
- •2 large eggs
- •
Cooking Instructions
- 1.
On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (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 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
30 min
- 2.
Preheat oven to 375° F.
5 min
- 3.
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
15 min
- 4.
Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
12 min
- 5.
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
15 min
- 6.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 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.
60 min
- 7.
Garnish pie with pastry leaves just before serving.
5 min