Recipe - Pumpkin-Maple Pie

1 Buttermilk Pie Crust Dough
disk
1 cn (16ounce) solid pack
pumpkin
1 cup Whipping cream
Three fourths cup Pure maple syrup
3 lg Eggs
1 tablespoon All purpose flour
One half teaspoon Natural maple flour
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
1 pn Salt

MAPLE WHIPPED CREAM
1 cup Chilled whipping cream
3 tablespoon Pure maple syrup

Position rack in lowest third of oven and preheat to 400°F. Roll pie crust
disk out on lightly floured surface to 13inchdiameter round (about 1/8
inch thick). Roll up dough on rolling pin and transfer to 9inchdiameter
glass pie plate. Gently press into place. Trim edges of crust, leaving
1/2inch overhang. Fold excess under. Crimp edges. Freeze until crust is
firm, about 15 minutes.

Line pie crust with foil, leaving 3inch overhang. Fill foil with beans or
pie weights. Fold extra foil gently over crust edges. Bake until crust is
set, about
15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce
oven temperature to 350°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend in
bowl. Pour filling into crust. Bake until filling is set, covering crust
edges with foil if browning too quickly, about 55 minutes. Cool completely.
(Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

MAPLE WHIPPED CREAM:

Makes about 2 cups

Whip cream with syrup in large bowl until soft peaks form.

8 servings

Bon Appétit November 1991

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998