Maple Pumpkin Pie

Festive holiday cuisine is that much more interesting and tasty when you add a unique twist to the dish.  For many years, we’ve made a classic pumpkin pie with a healthy infusion of Nova Scotia maple syrup. Nothing says Canadianna like this Christmas spices filled dessert. We like to enjoy it with our Gewürztraminer or Muscat.

Ingredients:
1 can pumpkin puree (don’t use fresh pumpkin it is too watery)
1 cup heavy cream
2 large free run eggs
3/4 cup packed brown sugar
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp kosher salt
1 1/2 tbsp flour
1 cup maple syrup (use a high quality syrup, we like Nova Scotia maple syrup from a co-op near our cousin’s blueberry farm)
single deep dish pie crust – your preferred recipe

Directions:
On a lightly floured surface with a floured rolling pin roll out three-quarters of the dough 1/8 inch thick. Fit dough into a deep dish 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 and with a maple leaf-shaped cookie cutter (or any festive shape of your choosing) cut out a pattern. Transfer cut pastry to a baking sheet and chill until firm, about 15 minutes.

In a large bowl, mix together pumpkin, brown sugar, and spices. Stir in maple syrup, cream, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

Bake pie and separate decorative maple leaf at 375°F for 15 minutes. Remove decorative maple leaf and let cool. Lower oven to 350°F, cover pie very loosely with foil (so the top does not burn) and cook for 45 minutes, or until center is set.

Remove from oven and place on cooling backing rack, decorate with maple leaf. Serve with vanilla ice cream and Township 7 Muscat or Gewürztraminer.

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