Maple Pumpkin pie with Maple Butter Cream

Maggie May Schill

By
@NakedMaggie

I had the pleasure of visiting my parents in New England last month. One of the things on my list to accomplish, besides family obligations, was getting my hands on some real maple syrup. (I also managed to pick up a huge bottle of coffee syrup. I'm currently enjoying a large class of coffee milk as I type.) Maple syrup here in Florida can cost like $18 for a good amount. Cost me $4 in Mass.


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Comments:

Serves:

8 slices

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

MAPLE PUMPKIN PIE

15 oz
pumpkin puree
3/4 c
heavy cream
6 oz
real maple syrup
2 large
eggs
2
egg yolks
2 Tbsp
sugar
2 tsp
pure vanilla extract
1 tsp
pumpkin spice
1/4 tsp
salt
2 Tbsp
sour cream
2
unbaked 9 inch pie shells

MAPLE BUTTER CREAM

1/2 c
butter, softened
1 tsp
pure vanilla extract
1/2 c
real maple syrup
1 c
confectioner's sugar

Directions Step-By-Step

1
Instructions are super easy:

Preheat oven to 350'F

Take all ingredients for pie filling and whip it altogether until completely incorporated.
Pour out into uncooked 9 inch pie shell and bake 45-50 minutes, or until center is set.
2
Take all ingredients for pie filling and whip it altogether until completely incorporated.
Pour out into uncooked 9 inch pie shell and bake 45-50 minutes, or until center is set.
Cool completely on a wire wrack.
3
Take all ingredients for butter cream and whip it together until it is very creamy.

Pipe cream over a cooled pie and serve chilled.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian