3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Pastry for double-crust pie
Whipped cream
1. In a large bowl, beat the first 10 ingredients until smooth. Divide dough in half so that 1 portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
2. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40 to 45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
3. Roll remaining dough to 1/8-in. thickness; cut into desired shapes. Place cutouts on an ungreased baking sheet. Bake at 400° for 6 to 8 minutes or until golden brown. Arrange cutouts over pie. Garnish servings with whipped cream.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
YIELD: 8 servings
Pumpkin pie does not have to be difficult to make. This recipe has wonderful maple flavor and is sure to be a hit at your fall get-togethers.
Nutrition Facts
1 piece: 412 calories, 21g fat (13g saturated fat), 125mg cholesterol, 439mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 8g protein.