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Maple Pumpkin Pie
Sweeten up your Thanksgiving feast with pumpkin pie, made with maple syrup and squash puree.
INGREDIENTS
- 1 lb squash puree (koginut, kuri, honeynut, or butternut)
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- (optional: 2 tablespoons brandy or whiskey)
- 2 large eggs
- ½ cup heavy cream
- single pie crust, pricked with fork tines or blind baked for 10 min.
METHOD
- Preheat oven to 425 F
- Thoroughly mix squash puree and maple syrup, then whisk in spices and optional liquor.
- In a separate bowl, combine eggs and cream and whisk, then add to pumpkin mixture.
- Transfer filling to pie pan and bake for 15 minutes at 425, then lower to 350 and bake for 35-50 minutes, until filling has fully set.
- Serve at room-temperature with whipped cream or ice cream.
