Pumpkin Maple Pie

Recipe Ingredients

		Pie Filling
1 1/2 cups	355ml	Pumpkin puree
1 cup	237ml	Half-and-half
3		Eggs
1 tablespoon	15ml	Maple syrup
1/4 cup	49g / 1.7oz	Sugar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Ground cloves
		Pie Crust
1 cup	62g / 2.2oz	Flour - plus more
1/2 cup	99g / 3.5oz	Chilled butter - cut into cubes
3 tablespoons	45ml	Sugar
3/4 teaspoon	3.8ml	Coarse salt
1		Egg yolk
2 tablespoons	30ml	Whipping cream - plus
1 teaspoon	5ml	Whipping cream
		Nonstick cooking spray

Recipe Instructions

For the pie filling: Whisk together pumpkin, half-and-half, eggs, syrup, sugar, salt, nutmeg, cinnamon, ginger and cloves until smooth. Set aside until pie crust is ready to be filled.

For the pie crust: Using pastry blender, combine flour, butter, sugar and salt in mixing bowl until it forms little balls resembling crumble topping. Whisk together egg yolk and whipping cream and add to flour mixture. Mix until dough forms into ball; do not over-mix or dough will be tough. Flatten dough into disk, wrap in plastic and chill 1 hour in refrigerator.

Generously flour rolling pin and work surface. Roll dough into circle 11 to 12 inches in diameter. Keep dough well-floured and rotate it several times as you roll in order to maintain a relatively even circle. Don't overwork dough, and don't worry about holes or unevenness.

Roll dough gently over pin and center it over 8-inch pie pan that has been lightly greased with nonstick cooking spray. Place dough in pan with some draping over sides. Gently fold excess dough around pan edge; don't worry about uniformity since this is a rustic pie. Freeze 30 minutes.

Remove crust from freezer. Pour filling into crust. Set pie pan on baking sheet and bake at 350 degrees until crust is golden brown, about 40 minutes.

This recipe yields 8 servings.

Each serving: 305 calories; 453 mg sodium; 162 mg cholesterol; 19 grams fat; 29 grams carbohydrates; 6 grams protein; 0.79 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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