Maple Pumpkin Pie
It doesn't have to be fall for you to enjoy a delicious pumpkin pie. Even though Thanksgiving was five months ago, if you bring this baby to your next get-together, your friends and family will be inviting you to this year’s Thanksgiving, begging you to bring this pie. I made two pies again, but this time the only difference was the use of cloves. One pie has them; one pie doesn't. I prefer pumpkin pie with cloves, but a lot of people I know say the cloves completely destroy the pie. Another thing that distinguishes this recipe (taken from Ken Haedrich's Pie) from your traditional pumpkin pie recipe is the use of maple syrup. As you’ll see, it’s not just for breakfast anymore.
Everything shown in these pictures are for two pies.
Preheat your oven to
350°F.
Beat 6 large eggs in a bowl.
Add your Half & Half.
Whisk Half & Half into your eggs.
Whisk in your dark maple syrup.
Whisk in your vanilla extract.
Now this step I messed up (a lesson in: “Always read the recipe twice before starting”). You're supposed to put your brown sugar in a separate bowl and mix with all your other dry ingredients, but I whisked the brown sugar in with the wet ingredients before combining it with all of the other dry.
In a separate bowl, I measured out all the dry ingredients for the pie: flour, cinnamon,
nutmeg,
ginger,
& salt.
After stirring the dry ingredients together with a fork, add your dry ingredient to your wet. Whisk together well.
Now it's time for your pumpkin puree.
Whisk your pumpkin puree together well until everything is combined and creamy in texture.
Here is where divided the pie filling in half, and added my cloves to only one.
Grab your partially pre-baked pie crusts, and pour in your filling. Transfer your pies to your oven.
Bake for 25 minutes at 350°F, then rotate 180 degrees and bake for another 25 minutes.
Allow your pies to cool and settle before slicing, so that the filling doesn't come out too runny. Enjoy!
