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Maple Cinnamon Pumpkin Pie Recipe

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This recipe for Maple Cinnamon Pumpkin Pie, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Sunday, October 28, 2007


1 single crust pie shell
15 ounces canned pumpkin
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup milk
1 cup whipping cream
1 tablespoon maple syrup

1. Preheat oven to 375 degrees. Prepare and roll out pastry for single crust pie.

2. For filling, in bowl combine pumpkin, sugar, maple syrup, cinnamon and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, top with maple whipped cream. In chilled medium bowl, combine 1 cup whipping cream and 1 tablespoon maple syrup. With mixer on medium speed, beat until soft peaks form.




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