Sunday, March 19, 2006

Pumpkin Pie

Pumpkin pie is a traditional American holiday dessert. The pie consists of a pumpkin based custard baked in a single pie shell. The pie is traditionally served with whipped cream.


2 cups Milk, scalded
2 cups Pumpkin, cooked and strained
1 cup Maple syrup
1/8 cup Sugar
1 Tbsp. Flour
½ tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
1/4 tsp (optional). Nutmeg
2 large Eggs, beaten
1 unbaked nine inch pie shell


Blend above ingredients, except the pie shell, together.
Pour into the unbaked pie shell.
Bake at 350 °F (175 °C) for 45 minutes.
Let cool and serve.

Notes, tips, and variations

This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple flavored pancake syrup, as their sugar content is different. You can use brown sugar instead of maple syrup.
Prepare the raw pumpkin by scraping out the inside, skinning and cutting into 1" cubes. Bake at 350 °F (175 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but might end up with too much moisture, resulting in a runny pie. A 10" diameter pumpkin will make 4 to 6 pies.
Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.

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