Categories: Thanksgiving, pies

Ingredients

• 11/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 2/3 cup real maple syrup
• 1 1/4 cups half-and-half cream
• 1 teaspoon all-purpose flour
• 3 eggs
• 1 (9 inch) unbaked pie shell

Directions

1. a medium pan, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. (I only fill the 2nd 1/3rd cup of maple syrup halfway and then fill that with more 1/2 and 1/2.

2. Heat on medium heat until heated through but not bubbly.

3. Blend the 3 eggs in a blender, adding heated pumpkin mixture an 1/8th of a cup at a time, to give the eggs time to warm up without cooking, then add the whole pan of pumpkin and blend.

4. Pour into unbaked pie shell and bake at 350 for about 40 minutes.

Email to a friend | Print this recipe | Back