The Best Ever For Thanksgiving Pumpkin - Maple Syrup Pie
From borinda 16 years ago
- 60 minutes to make
- Serves 10
OMG!!! Our daughter found this recipe on epicurious.com and it has become her contribution to the Thanksgiving meal each year since. It is delicious and gorgeous!
Ingredients
- 2 recipes pastry dough shopping list
- an egg wash made by beating 1 large egg yolk with 1 teaspoon water shopping list
- 1 cup Grade B maple syrup* shopping list
- 2 cups canned solid-pack pumpkin shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon salt shopping list
- 1 cup heavy cream shopping list
- 2/3 cup milk shopping list
- 2 large eggs shopping list
- *available at some specialty foods shops shopping list
How to make it
- On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
- Preheat oven to 375° F.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
- Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
- In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F. on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
- Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
- Garnish pie with pastry leaves just before serving.
The Rating
Reviewed by 3 people-
Great recipe thanks bunches
momo_55grandma
in Mountianview loved it
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yum yum, you have my 5 forks :D
hunnee
in Nanaimo loved it
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