Maple Nut Pumpkin

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Maple-Nut Pumpkin Pie


2 eggs
1 15 oz-can Pumpkin
cup half and half light cream
tsp maple extract
cup sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
teaspoon vanilla
teaspoon salt
ground cinnamon
teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup mixed nuts (such as pecans, cashews, and/or pine nuts)
1 tablespoon butter milted
cup pure maple syrup or maple-flavored syrup

  1. Preheat oven to 375 F. 

  2. Prepare pastry for single-curst pie.

  3. In a large bowl beat eggs with a fork. 

  4. Stir in pumpkin, half and half, and maple extract

  5. Stir in sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice.

  6. Pour pumpkin mixture into pastry-lined pie plate. 

  7. Cover edge of the pie with foil to prevent overbrowning. Bake for 35 minutes.

  8. In a bowl, stir together nuts and butter. 

  9. Remove foil from pie. 

  10. Sprinkle nuts over the top of the pie, leaving a 1 inch border around the edge.

  11. Bake about 10 minutes more or until a knife inserted near the center comes out clean.

  12. Cool on wire rack. 

  13. Cover and refrigerate within 2 hours. 

  14. Drizzle with maple syrup just before serving.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM