Golden Maple Pumpkin Pie

Golden Maple Pumpkin Pie

Skip Laskody

 

One unbaked 11-inch pate brisee pie shell, well chilled

1 ½ cups fresh pumpkin puree (below)         1 teaspoon cinnamon

or canned pumpkin puree                         ¼ teaspoon freshly grated nutmeg

1  ½ cups milk                                             ¼ teaspoon ground ginger

2 eggs, lightly beaten                                  ½ teaspoon salt

2 tablespoons all-purpose flour                  ½ cup maple syrup

 

1) Preheat the oven to 425

2) Put the pumpkin puree in a large bowl and add the syrup, milk, and eggs; mix until smooth.  Stir in the dry ingredients and combine thoroughly.  Pour the mixture into the pie shell and bake for approximately 40 minutes, until the filling is firm and a knife inserted in the center comes out clean.  Let cool before serving. 

3) Garnish with a pre-baked pastry leaf, if desired.

Pumpkin Puree

1 sugar pumpkin (apx. 3 lbs)                   ½ cup milk

4 eggs, lightly beaten                                ½ cup heavy cream

½ cup honey                                            1/2 tsp. ground ginger

¼ cup molasses                                          ½ tsp. Cinnamon

                                                               1 tsp. Salt

 

1)      Cut pumpkin into large chunks, remove seeds. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let the pumpkin cool slightly. Use a sharp spoon to scrape the cooked pumpkin from the skin and put it in a food processor. Puree until smooth.

2)      Preheat oven to 325 degrees

3)      Measure 3 cups of the pureed pumpkin, put it in a mixing bowl with remaining ingredients, and stir thoroughly. Pour into the piecrust and bake for about an hour until filling is firm and glossy brown. Let cool before serving.