This easy four-step pumpkin pie recipe serves up the stuff of holiday baking dreams.
Caitlin Bensel, Food Stylist: Torie Cox
Growing up in Northern Vermont, maple was an every-season treat.
There were maple creemees to be gobbled up before they melted in the summer heat.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
And in the fall, maple in everything from fresh-pressed apple cider to pumpkin pie.
My great-grandmother grew up in Northern Vermont using maple in baked goods rather than granulated sugar.
In early times, Native Americans craftedmaple sugarfrom the sap as it was easier to store and transport.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Now that I live in Florida, I make her Maple Pumpkin Pie for our holidays.
I even passed the recipe down three years ago to my daughter.
A good can of pumpkin makes this recipe easy.
You want to be sure you choose canned pumpkin, not pumpkin pie filling.
Maple Syrup:There is no substitute for real maple syrup in this recipe.
Each style of syrup is identified by its color: golden, amber, dark, and very dark.
I always go for Grade A Amber because it has a more robust flavor for baking and cooking applications.
It is more delicate in flavor, but would be a fine choice for Maple Pumpkin Pie.
Do it’s crucial that you Refrigerate Maple Pumpkin Pie?
If its meant for a day or two later, best refrigerate and bring to room temperature before serving.
it’s possible for you to also bake the pie ahead and freeze it!
But if you like a little something to accompany the pie, there are options.
I always make a healthy serving ofcranberry-orange sauceso I have enough to spoon over my pie.
It is the sweet-tart complement to the spiced pumpkin custard.
A delicate quenelle of homemadewhipped creammakes a light topping.
Ingredients
Perfect Pie Crust
1(15 oz.)
Prepare andblind-bakethe crust in a 9-inch pie plate.
Transfer filling to the pie plate with the already prepared crust.
Bake for 30 minutes.
Cover the edges of the pie crust with aluminum foil to prevent browning of the edges.
It will still jiggle slightly, but stay firm on the top.
Remove the pie from the oven, and allow it to cool completely, about 1 hour before serving.
