maple pumpkin pie with maple butter cream
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8 slices
Ingredients
- MAPLE PUMPKIN PIE
- 15 ounces pumpkin puree
- 3/4 cup heavy cream
- 6 ounces real maple syrup
- 2 large eggs
- 2 - egg yolks
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 2 tablespoons sour cream
- 2 - unbaked 9 inch pie shells
- MAPLE BUTTER CREAM
- 1/2 cup butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup real maple syrup
- 1 cup confectioner's sugar
How To Make maple pumpkin pie with maple butter cream
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Step 1Instructions 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.
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Step 2Take 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.
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Step 3Take all ingredients for butter cream and whip it together until it is very creamy. Pipe cream over a cooled pie and serve chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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